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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.”
READY IN:
40mins
SERVES:
3-4
YIELD:
8-10 cakes
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) can crabmeat, drained
  • 1 egg, beaten
  • 34 cup crushed multigrain Sunchips (I prefer Harvest Cheddar Sunchips) or 34 cup other corn chips (I prefer Harvest Cheddar Sunchips)
  • 14 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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