Mini Cornbread Crab Cakes with Toby’s Jalapeno Ranch Dressing

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• 1 cup vegetable oil
• 1 cup crumbled cornbread
• ⅓ cup red bell pepper, finely diced
• ¼ cup green onion, sliced
• ¼ cup Toby’s Jalapeno Ranch Dressing & Dip
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 large egg
• ½ tsp chili powder
• 1 tsp paprika
• ¼ tsp cumin
• 1 tsp olive oil
• 1 tsp salt & pepper, to taste
• ½ lbs lump crab meat, shredded

Gather all ingredients. Head a large skillet over medium heat and add the vegetable oil half an inch deep.

In a bowl combine crumbled cornbread, red pepper, green onion, Toby’s Jalapeno Ranch Dressing & Dip, cilantro, garlic, egg, seasonings, olive oil, salt & pepper, and crab meat. Mix until evenly combined.

Next, roll the mixture into 6 patties and fry in a skillet for 1-2 minutes on each side until golden brown. Transfer to a paper towel lined dish. 

Garnish with fresh chives and serve with a ramekin of more Toby’s Jalapeno Ranch to dip. Enjoy!