Ingredients

2 Tsp curry powder

1/2 tsp salt

1/4 tsp dry mustard

1/4 tsp black pepper

1/8 tsp crushed red pepper

Cooking Spray

1 cup minced onion

1 cup chopped red bell pepper

1/2 cup chopped celery

2 tsp minced peeled ginger

1 garlic clove, minced

1 1/4 cup dry breadcrumbs, divided

1/4 cup plain yogurt

1 tsp grated lemon rind

1 lb lump crabmeat, shell pieces removed

1 large egg, lightly beaten

2 tbs butter, divided

Parsley sprigs (optional)

Preparation

  1. Combine first 5 ingredients in a small bowl, stir well.

2 Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally. Add the curry powder mixture, ginger and garlic; cook uncovered 5 minutes, stirring frequently. Spoon mixture into a large bowl; cool. Wipe skillet clean with a paper towel.

  1. Add 3/4 cup breadcrumbs, yogurt, rind, crabmeat and egg to onion mixture; stir well. Divide crabmeat mixture into 24 equal portions, shaping each into a 1/2 inch thick patty. Place remaining breadcrumbs into a shallow dish; dredge crab cakes in breadcrumbs.

  2. Melt 2 tsp butter in pan over medium heat. Add 8 patties, and cook 2 minutes on each side until browned. Remove the crab cakes from the pan and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs, if desired.