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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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As a poor college student, my cupboards tend to be a bit eclectic. I didn't have all the ingredients for any of the crab cakes w/ sauce that I found on here. So I experimented a bit and these have been such a hit! The cranberrys really compliment the crab flavor. Ingredients:
1 (6 ounce) can crabmeat, drained |
1 egg, beaten |
3/4 cup crushed multigrain sunchips (i prefer harvest cheddar sunchips) or 3/4 cup other corn chips (i prefer harvest cheddar sunchips) |
1/4 cup cranberries (to taste) |
1 tablespoon mayonnaise |
1 tablespoon ranch dressing |
2 tablespoons oil, as needed for frying |
Directions:
1. Mix the egg, 1/4 of a cup of the chips, cranberries, mayonnaise, and dressing.
2. Drop one tablespoon at a time into the remaining 1/2 cup of crushed chips and coat.
3. Heat oil in a large skillet, using medium heat. My stove only needs to be set to five but may vary.
4. Transfer with a fork to frying pan and flatten slightly
5. Fry about two minutes on each side or until golden.
6. I tend to do 1-3 at a time, by the time the second cake is added it’s time to flip the first, when the third is added, the first is done, etcetera.
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