Krabby Patty

Heat vegetable oil in a large skillet over medium-high heat for 2 minutes until shimmering.

Combine the defrosted and finely chopped imitation crab meat, finely chopped onion, finely chopped celery, thyme, seasoned bread crumbs, Dijon mustard, mayonnaise, and lightly beaten eggs in a large mixing bowl.

Season the mixture with salt and pepper to taste, stirring gently until just combined without overworking the mixture.

Divide the crab mixture into 4 equal portions and form each into a patty approximately ¾ inch thick.

Carefully place the patties into the hot skillet and cook for 4-5 minutes on the first side until golden brown and crispy.

Flip the patties and cook for another 4-5 minutes on the second side until golden brown and cooked through.

While the patties cook, prepare the dipping sauce by whisking together the mayonnaise and ketchup in a small bowl until smooth.

Transfer the cooked patties to a plate lined with paper towels to drain excess oil, then serve immediately with the dipping sauce.