1/3cupHidden Valley Spicy Ranch(for drizzling/dipping)
5green onions, sliced (for garnish)
Heat oil in a frypan on medium heat. Add diced onion, pepper, celery and garlic. Cook, stirring often, until soft and transparent, about 7 minutes. Remove from heat.
In a large bowl, use a wooden spoon to mix together the crab meat, cooked vegetables, bread crumbs, egg, 1/2 cup Hidden Valley Spicy Ranch and lime juice until combined. Cover with plastic wrap and set in the fridge for an hour.
Pour enough oil in a frypan to coat the bottom of the pan, about 3 tablespoons. Heat the frypan on medium/high heat.
Dump the panko in a shallow bowl for dredging.
Take about 2-3 tablespoons of the crab mixture and form a ball in your hand. The ball should be the size of a golf ball or a bit bigger. Flatten it to form a thick pancake. Dredge the crab cake in the panko to coat it on all sides. Gently lay the crab cake in the oil. Cook only 3 or 4 crab cakes at a time. After cooking for about 3-4 minutes, flip the crab cakes and cook for another 3-4 minutes. The crab cakes should be crispy and golden brown. Remove from the frypan and let them rest on a plate lined with a paper towel for 1 or 2 minutes.
Continue cooking the crab cakes in batches of 3 or 4. Add oil if needed.
For plating, drizzle with Hidden Valley Spicy Ranch and sprinkle with sliced green onion.