Cajun Crab Cakes

• 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 jalapeno 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

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.

vegetable oil, onion, stalk celery, clove garlic, lump crabmeat, mayonnaise, tomato paste, chili, lemon juice, salt, bread crumbs, allpurpose, thyme, paprika, cayenne, eggs

Taken from www.myrecipes.com/recipe/cajun-crab-cakes (may not work)