Cajun Crab Cakes

Ingredients

• 0.8 cup bread crumbs dried plain
• 0.3 teaspoon cayenne 
• 1 small stalk celery finely chopped
• 0.5 teaspoon thyme leaves dried
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 1 clove garlic minced
• 1 tablespoon jalapeño chili minced
• 1 tablespoon juice of lemon fresh
• 18 oz lump crab meat picked over canned
• 3 tablespoons mayonnaise 
• 1 small onion finely chopped
• 0.5 teaspoon paprika 
• 4 servings salt and pepper 
• 1 tablespoon tomato paste 
• 2.5 tablespoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Warm 1/2 Tbsp. oil in a small skillet over medium heat.
2. Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.
3. Combine remaining ingredients, other than remaining oil, in a medium bowl. Stir in onion mixture. Cover and chill for 30 minutes.
4. Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture.
5. 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.
6. Serve with lemon wedges and green hot sauce, if desired.