Krabby patties!

Ingredients

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2 tbsp. finely chopped onion

2 tbsp. finely chopped celery

4-6 tbsp. vegetable oil

1 tsp. thyme

1 lb. frozen imitation crabmeat, (defrosted and finely chopped in a food processor)

3/4 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)


Cooking method

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Step 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.

Step 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.
Step 3 - Shape into rounds by using a small ice cream scoop, then gently pat flat.

Step 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.

Step 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.