Billys Crab Cakes

• 1 cup panko breadcrumbs
• 1 lb lump crabmeat
• 12 cup mayonnaise
• 1 large egg yolk
• 1 stalk celery, finely chopped
• 14 cup finely chopped dill pickle
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon flour
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 12 cup chicken broth
• 1 cup milk
• 3 tablespoons whole grain mustard
• 2 teaspoons yellow mustard seeds
• 18 teaspoon kosher salt
• 18 teaspoon ground pepper

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.
2. keep warm.
3. 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.

breadcrumbs, lump crabmeat, mayonnaise, egg yolk, celery, dill pickle, butter, olive oil, butter, flour, curry powder, paprika, chicken broth, milk, whole grain mustard, yellow mustard seeds, kosher salt, ground pepper

Taken from www.food.com/recipe/billys-crab-cakes-468103 (may not work)