Cajun Crab Cakes

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

Preparation

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.