STREAMING NOW: Simply Nigella

Crabmeat Cakes With Mustard Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York.”

Ingredients Nutrition


  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 ½ teaspoon salt, and pepper to taste. Keep warm until ready to serve.
  11. Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet.
  12. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes.
  13. Turn and cook until evenly browned on all sides.
  14. Serve with the mustard sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a