Curried Crab Cakes

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter divided
• 0.5 cup celery chopped
• 2 teaspoons curry powder 
• 1.3 cups breadcrumbs dry divided
• 0.3 teaspoon ground mustard dry
• 1 large eggs lightly beaten
• 1  garlic clove minced
• 2 teaspoons ginger minced peeled
• 0.1 teaspoon ground pepper red
• 1 teaspoon lemon zest grated
• 0.3 cup mayonnaise light
• 1 pound lump crab meat 
• 1 cup onion minced
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels

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.
3. Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.
4. 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.
5. 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.
6. Place remaining breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs.
7. Melt 2 teaspoons butter in pan over medium heat.
8. Add 8 patties, and cook 2 minutes on each side or until browned.
9. Remove the crab cakes from pan, and keep warm. Repeat procedure with remaining butter and patties.
10. Garnish with parsley sprigs, if desired.