Curried Crab Cakes

In a large bowl combine the first five ingredients (through mustard). Stir in bread crumbs, red and green sweet pepper, red onion, green onions, and parsley. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 1/2-inch-thick patties.

In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook about 6 minutes or until golden brown and heated through, turning once. If cakes brown to quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary).

If desired, serve crab cakes with Mango Salsa.