CURRIED CRAB CAKES

Steps:

• 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.