Curried Crab Cakes

Melt the butter over low heat in a medium sautee pan. Add onions and celery and cook until tender, about 8 mins. Add garlic and ginger and cook a min longer. Add the dry spices, and cook for 5 mins, allowing the spices to release their fragrant oils. Cool.

In a bowl, combine the cooled onion mixture with the crabmeat, fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and pepper. Mix well.

Put dry breadcrumbs into a shallow bowl.

To form crab cakes, use a half-cup measuring cup to form crab mixture (pack it down). Flip onto your hand and compact gently then dip in dry breadcrumbs.

Place on a wax paper covered sheet pan and refrigerate for an hour.

To fry the crab cakes, heat enough oil to fill a saute pan. Fry the crab cakes in batches. When golden, flip them over with a spatula and let the second side color, about 6 minutes in all.