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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 1/2 tablespoons vegetable oil |
1 small onion, finely chopped |
1 small stalk celery, finely chopped |
1 clove garlic, minced |
3 (6 oz.) cans lump crabmeat, picked over |
3 tablespoons mayonnaise |
1 tablespoon tomato paste |
1 tablespoon minced jalapeño chili |
1 tablespoon fresh lemon juice |
salt and pepper |
3/4 cup plain dried bread crumbs |
3 tablespoons all-purpose flour |
1/2 teaspoon dried thyme |
1/2 teaspoon paprika |
1/4 teaspoon cayenne |
2 large eggs |
Directions:
1. Warm 1/2 Tbsp. oil in a small skillet over medium heat. Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.
2. Combine remaining ingredients, other than remaining oil, in a medium bowl. Stir in onion mixture. Cover and chill for 30 minutes.
3. Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture. Add to pan and cook until golden, 4 minutes. Flip and cook until golden and crisp, 3 minutes. Cover and cook on low for 1 minute to warm through. Serve with lemon wedges and green hot sauce, if desired.
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