Krabby Patty

Prep Time:10 minutes

Cook time:10 minutes

Serves: in the crusty crab

Ingredients

 * 2 tbsp. finely chopped onion
 * 2 tbsp. finely chopped celery
 * 4 - 6 tbsp. vegetable oil
 * 1 tsp. thyme
 * 1 lb. frozen imitation crab meat, (defrosted and finely chopped in a food processor)
 * ¾ cup seasoned bread crumbs
 * 1 tbsp. Dijon mustard
 * 2 tbsp. mayonnaise (plus 1 cup for dipping sauce)
 * 2 eggs, lightly beaten
 * Salt and pepper (to taste)
 * 3 tbsp. ketchup (for dipping sauce)

Directions

 * 1) Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.
 * 2) In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise, egg, salt and pepper to taste. Stir to combine.
 * 3) Shape into rounds by using a small ice cream scoop, then gently pat flat.
 * 4) Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for the second and third batches.
 * 5) Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time. Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup. Try eating it with bread.