Ingredients
12sliceswhite bread
2beets
1sweet potato
½cupall purpose flour
1½cupsvegetable oil
½cupbutter
4tbspchicken stock
4tbspmilk
½cuppommeray mustard
salt
ground black pepper
2tspyellow mustard seed,crushed
2tspground turmeric
2tspcurry powder
1tsppaprika
2egg yolks
1¼cupsmayonnaise
1dill pickle
2celery stalks
2lbslump crabmeat
Preparation
Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
Slice beets and sweet potatoes and dust with ¼ cup of the flour.
In a large skillet, heat vegetable oil until very hot, then add beets and sweet potatoes. Cook for approximately 30 seconds until crisp. Remove from oil and drain. Set aside and keep warm.
Over a low flame, melt ¼ cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer for approximately 10 minutes.
Add the Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
In a large bowl, combine the egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient.
Mold about ⅛ of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process.
Roll each crab cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet.
Cook until golden brown, turning twice to create a three-sided cake.
Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.
Serve and enjoy!
