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.
I would call these good but not great. A nice mix of flavors, very fresh to balance the fishiness of the crab, from all the chopped veggies, and the right bit of heat/spice from the curry mixture. The taste of the breadcrumbs is very strong, so I would use fewer in the patty mix, and would also cook for longer so very crisp/browned on the outside, and over higher heat.
Is it possible to make these in advance? I am having a buffet in January and would like to include these. However, I do not want to be in the kitchen cooking while my guests are here. Thanks for any advice you can give me.
Good solid recipe. I can't imagine getting twenty four cakes out of it - they would be tiny. I made 12 bigger cakes instead and served it with a spicy slaw and rolls. I also made a quick aioli with lemon juice, garlic, chives and parsley to go with them. I could see myself making it again and I would serve it to guests.
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