Spicy Ranch Crab Cakes with Tangy Dipping Sauce

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• 1 tbsp oil
• 1/3 cup onion , diced
• 1/3 cup red pepper , diced
• 1/3 cup celery , diced
• 1 garlic clove , minced
• 1 1/2 cups cooked crab meat
• 1 cup bread crumbs
• 1 egg
• 1/2 cup Hidden Valley Spicy Ranch
• 1 tbsp lime juice
• 2 cups panko bread crumbs
• oil for frying
• 1/3 cup Hidden Valley Spicy Ranch (for drizzling/dipping)
• 5 green onions , sliced (for garnish)

• Heat 1 tablespoon of oil in a frying pan over medium heat. Add the diced onion, red pepper, celery and minced garlic. Cook, stirring frequently, until the vegetables are softened and translucent, about 7 minutes. Remove from heat and let cool slightly.
• In a large bowl, combine the cooked crab meat, the sautéed vegetables, 1 cup bread crumbs, the egg, 1/2 cup Hidden Valley Spicy Ranch and the lime juice. Stir gently with a wooden spoon until evenly mixed. Cover with plastic wrap and refrigerate for an hour to firm up the mixture.
• Pour enough oil into a clean frying pan to coat the bottom (about 3 tablespoons) and heat over medium-high.
• Place the panko breadcrumbs in a shallow bowl for dredging.
• Form each crab cake: scoop about 2–3 tablespoons of the chilled mixture and roll into a ball roughly the size of a golf ball. Flatten gently into a thick patty. Press each patty into the panko to coat all sides, then carefully place into the hot oil. Fry 3–4 crab cakes at a time to avoid crowding. Cook for about 3–4 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate to drain for a minute or two.
• Repeat with remaining mixture, adding more oil to the pan as necessary between batches.
• To serve, drizzle or spoon additional Hidden Valley Spicy Ranch over the crab cakes and sprinkle with sliced green onions for color and freshness.