Cranberry Crab Cakes

• 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

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.
4. My stove only needs to be set to five but may vary.
5. Transfer with a fork to frying pan and flatten slightly
6. Fry about two minutes on each side or until golden.
7. I tend to do 1-3 at a time, by the time the second cake is added its time to flip the first, when the third is added, the first is done, etcetera.

crabmeat, egg, multigrain sunchips, cranberries, mayonnaise, ranch dressing, oil

Taken from www.food.com/recipe/cranberry-crab-cakes-155436 (may not work)