Crabmeat Cakes with Mustard Sauce Recipe

Name: Crabmeat Cakes with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices white bread, crusts removed; 1 pound lump crabmeat, picked over for shells; 1/2 cup mayonnaise; 1 large egg yolk; 1 stalk celery, finely chopped; 1/4 cup finely chopped dill pickles; 1 tablespoon unsalted butter, for frying; 1 tablespoon olive oil, for frying; 2 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 2 teaspoons curry powder; 1 teaspoon paprika; 1/2 cup low-sodium chicken broth; 1 cup milk; 3 tablespoons whole-grain mustard; 2 teaspoons yellow mustard seeds; Kosher salt and freshly ground pepper

Servings: persons

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

1
Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan.
2
In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles.
3
Form into 8 oval-shaped cakes.
4
Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
5
Make the sauce: In a small saucepan, melt 1 tablespoon butter.
6
Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes.
7
Add the chicken broth and milk.
8
Bring to a simmer and cook, stirring, until thickened, 5 minutes.
9
Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes.
10
Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste.
11
Keep warm until ready to serve.
12
Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet.
13
Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes.
14
Turn and cook until evenly browned on all sides.
15
Serve with the mustard sauce.
16
Photograph by Kate Sears

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 slices white bread, crusts removed, 1 pound lump crabmeat, picked over for shells, 1/2 cup mayonnaise, 1 large egg yolk, and more.

Yes, Crabmeat Cakes with Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crabmeat Cakes with Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions