Crab Cakes with Tomato Sauce

adapted from: Epicurious

Sauce
4 large shallots, sliced thin
4 tablespoons olive oil
2 tsp mustard seeds
1 tbsp curry powder
1 tsp sugar
12 plum tomatoes, seeded and chopped
2 tbsp balsamic vinegar

Delmarva Spice Mix (makes 3 tbsp)
Mix:
2 tsp salt
1 tsp ground celery seed
1 tsp dry mustard
1 tsp sweet paprika
1 tsp ground black pepper
1 tsp ground bay leaf
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cinnamon. 

Crab Cakes (makes 6)
1 cup dried bread crumbs, divided
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts, finely chopped
1/2 tsp Worcestershire sauce
1/2 tsp Delmarva Seasoning, or store-bought Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for cartilage, drained
olive oil for deep-frying 

To make tomato sauce:

• In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened. 
   
• Stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute.
   
• Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar.
   
• Refrigerate until shortly before serving. Serve cool.

To make crab cakes:

• Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
   
• Line a baking sheet with paper towels. Into a large deep skillet pour vegetable oil to a depth of 1/4 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the cool tomato sauce on the side.

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