Curried Crab Cakes

Yield: 12 servings (serving size: 2 crab cakes)

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)

Preparation

Combine first 5 ingredients in a small bowl; stir well.

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.

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.

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.

Nutritional Information

Calories:

124 (30% from fat)

Fat:

4.2g (sat 1.8g,mono 1g,poly 0.3g)

Protein:

10.4g

Carbohydrate:

11.2g

Fiber:

1g

Cholesterol:

51mg

Iron:

1.2mg

Sodium:

377mg

Calcium:

65mg