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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
cooking spray |
1 cup minced onion |
1 cup chopped red bell pepper |
1/2 cup chopped celery |
2 teaspoons minced peeled ginger |
1 garlic clove, minced |
1 1/4 cups dry breadcrumbs, divided |
1/4 cup light mayonnaise |
1 teaspoon grated lemon rind |
1 pound lump crabmeat, shell pieces removed |
1 large egg, lightly beaten |
2 tablespoons butter, divided |
parsley sprigs (optional) |
Directions:
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.
3. Add 3/4 cup breadcrumbs, mayonnaise, 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 in a shallow dish; dredge crab cakes in breadcrumbs.
4. Melt 2 teaspoons butter in pan over medium heat. Add 8 patties, and cook 2 minutes on each side or until browned. Remove the crab cakes from pan, and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs, if desired.
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