Crab cakes with mustard sauce

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 8 cutlets

These patties are made with whole lump crab meat, held together with mayonnaise and egg yolk, and their sweet flavor is beautifully enhanced by chopped celery and pickles. Before frying, each patty is carefully coated in breadcrumbs. Work carefully, as the breadcrumbs will be crumbly. Let the crab cakes set in the refrigerator to help them stick together, and then fry them in a mixture of butter and olive oil. Serve the fried patties immediately with a sauce made from two types of mustard: grain and regular, complemented perfectly by a pinch of curry powder.

Author of the recipe - a New York City restaurant located in downtown Manhattan, where you can enjoy a hearty lunch of fresh produce since 1959. The restaurant offers its own concept of dining based on the changing seasons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab cakes

450 g of lump crab meat, sorted and remove shell fragments
6 slices of white bread, crusts removed
0.5 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped pickles
1 tbsp unsalted butter, for frying
1 tbsp olive oil, for frying

Sauce

2 tablespoons unsalted butter
1 tbsp. premium flour
2 tsp curry powder
1 teaspoon paprika
0.5 cups lightly salted chicken broth
1 cup of milk
3 tbsp. grainy mustard
2 tsp. yellow mustard seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crab meat, pickled cucumber, celery, milk, whole grain mustard, mustard seed, curry, paprika

Cooking the dish according to the recipe:

Prepare crab cakes:

Process the bread in a food processor until coarse crumbs form; spread the crumbs on a baking sheet. In a large bowl, combine the crab meat, mayonnaise, egg yolk, celery, and pickles. Form into 8 oval patties. Roll each crab patty in the breadcrumbs, coating completely, place on a plate, and refrigerate for at least 1 hour.
Prepare the sauce:

In a small saucepan, melt 1 tablespoon butter. Add flour, curry powder, and paprika; cook until fragrant, 1 to 2 minutes. Add chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Add mustard and mustard seeds; simmer to develop the aromas, about 5 more minutes. Stir in the remaining 1 tablespoon butter; add 1/2 teaspoon salt and pepper to taste. Keep the sauce warm until ready to serve.

Fry the crab cakes:

In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the crab cakes and cook until golden brown on the bottom, 2-3 minutes. Flip and cook until evenly browned on all sides. Serve with mustard sauce.

Note

These crab cakes are very fluffy, but if cooked carefully in a nonstick pan, they'll turn out crispy. These aren't traditional crab cakes, but rather a different way to serve crab meat.