<http://schema.org/recipeInstructions>
" In small nonstick skillet, heat oil over medium heat until hot. Add shallot and cook 2 to 3 minutes or until golden, stirring frequently. Add ginger, coriander, cumin, and 1/2 teaspoon salt; cook 1 minute. Meanwhile, preheat oven to 450 degrees F. Pick over crabmeat to remove any pieces of shell or cartilage. Transfer shallot mixture to medium bowl; with fork, mix in egg, then stir in 1/4 cup panko. Add crabmeat and stir just until mixed. Spray 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan with nonstick cooking spray. On waxed paper, shape crab mixture into eight 2 1/2-inch patties. Coat patties with remaining 1/4 cup panko. Place crab cakes in pan. Bake 15 minutes or until golden and heated through, turning over once. While crab cakes bake, prepare sauce: In small bowl, mix yogurt, mayonnaise, cucumber, lime peel, and 1/4 teaspoon salt. Makes 1 cup sauce. Serve sauce with crab cakes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3401/crab-cakes-indian-flavors/?src=shelter_footer>