SpongeBob's Krabby Patties Recipe

Here's the recipe . . . but don't tell Plankton!

		Servings: Serves 8 Prep Time: 20 minutes

	2 tbsp. finely chopped onion
	2 tbsp. finely chopped celery
	4-6 tbsp. vegetable oil
	1 tsp. thyme
	1 lb. frozen imitation crabmeat, (defrosted and finely chopped in a food processor)
	3/4 cup seasoned bread crumbs
	1 tbsp. Dijon mustard
	2 tbsp. mayonnaise (plus 1 cup for dipping sauce)
	2 eggs, lightly beaten
	Salt and pepper (to taste)
	3 tbsp. ketchup (for dipping sauce)

Step 1 Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.

Step 2 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.

Step 3 Shape into rounds by using a small ice cream scoop, then gently pat flat.

Step 4 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.

Step 5 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, or they may be reheated at serving time. Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup.