2 tbsp butter
1 small onion, minced
3 celery ribs, diced
1 tsp paprika
1 lb. fresh lump crabmeat, drained
2 tbsp minced fresh parsley
1 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper
1 1/2 c soft breadcrumbs
2 large eggs, lightly beaten
1/4 c vegetable oil

Melt butter in a large skillet over medium-high heat; add onion, and saut for 3 minutes. Stir in celery and paprika. Cover and cook over low heat 5 minutes; cool.

Stir together crabmeat, onion mixture, parsley, and next 3 ingredients. Stir in breadcrumbs and eggs.

Shape crabmeat mixture into 25 (1 1/2 inch) patties. Place on a baking sheet and chill for 30 minutes.

Cook cakes, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels. Serve with a mustard sauce or dip of your choice.