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Categories:
curry powder salt mustard black pepper red pepper spray onion red bell pepper celery peeled ginger garlic breadcrumbs plain yogurt lemon rind lump crabmeat egg butter parsley
Viewed: 72 - Published at: 9 years agoIngredients
- 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)
Method
- 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, 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.
- 4. 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.
