Crab cakes with mustard sauce

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.