Krabby Patty

• servings: 4 Servings
• active time: 30 mins
• total time: 55 minutes

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)

1 cup seasoned bread crumbs

1 tbsp. Dijon mustard

2 tbsp. mayonnaise (plus 1 cup for dipping sauce)

2 eggs, lightly beaten

Hamburger Buns

Lettuce

Pickles

Mustard

Ketchup

Slice of tomato

Slice of red onion

Cheese (cheddar or any other yellow cheese will work)

Directions

Sauté the onions and celery in 1 tablespoon of vegetable oil.

Add the thyme, lower the heat, and cook until the onions are translucent.

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.

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

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.

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

Combine the ingredients in that order with the Krabby Patty at the very bottom