Lealer's birthday is Sunday. I've figured out what to make her for dinner and dessert. But I forgot to ask her what she wants for breakfast. For now, I'll post the dinner and dessert. She'll either want French Toast, pancakes, or steak and eggs for breakfast...knowing her like I do. :08:
Dinner - Crabmeat Cakes with Mustard Sauce and maybe served with a salad and vinaigrette.
For The Crab Cakes
6 slices of 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 dill pickles, finely chopped
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
For The Sauce
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 bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery, and pickles. form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least one hour.
2. Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder, and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
3. Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
