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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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this one is from bill tapovatz Ingredients:
1 cup panko breadcrumbs |
1 lb lump crabmeat |
1/2 cup mayonnaise |
1 large egg yolk |
1 stalk celery, finely chopped |
1/4 cup finely chopped dill pickles |
1 tablespoon butter |
1 tablespoon olive oil |
2 tablespoons butter |
1 tablespoon flour |
2 teaspoons curry powder |
1 teaspoon paprika |
1/2 cup chicken broth |
1 cup milk |
3 tablespoons whole grain mustard |
2 teaspoons yellow mustard seeds |
1/8 teaspoon kosher salt |
1/8 teaspoon ground pepper |
Directions:
1. mix all ingredients together then roll in panko, place on plate refrige for hour, make sause: melt butter stir in flour curryand paprika, cook 1-2 mins, add chicken broth and milk, simmer stirring until thickened, 5 mins, stir in mustard adn mustard seeds, simmer, 5 mins, whisk in remaining tbs butter salt and pepper to taste. keep warm.
2. fry crab cakes melt 1 tbs olive oil in large skillet cook until browned on bottom, 2-3 minutes then turn and cook until evenly browned.
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