In a large bowl, mix together crabmeat, Ricotta cheese, breadcrumbs, green onions, mayonnaise, dry mustard, lemon juice, cayenne pepper, garlic powder and black pepper. Using a 1/3 cup of the crabmeat mixture, form eight patties into 1/2 inch thick pieces. Coat the patty with crushed crackers.
Heat oil in a large non-stick skillet over medium-low heat. Fry cakes, covered, for 5 minutes on each side, or until golden brown.
In a medium sized bowl, whisk together yogurt, lime juice, lime zest, honey and chopped cilantro. Serve alongside warm crab cakes.