Crabmeat Cakes (Four Seasons NY)

Ingredients:
12 slices white bread, crust removed
½ cup all purpose flour
1½ cups vegetable oil
½ cups butter
4 Tbsp chicken stock
4 Tbsp milk
½ cup Pommeray mustard
Salt
Ground black pepper
2 tspn crushed yellow mustard seed
2 tspn ground turmeric
2 tspn curry powder
1 tspn paprika
2 egg yolks
1¼ cups mayonnaise
1 dill pickle, finely diced
2 stalks celery, finely diced
2 lbs lump crabmeat, shells removed

Method:

1. Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
2. 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, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
3. In a large bowl, combine 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.
4. 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.
5. To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.