| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | c | WATER |
| 2 | lb | BUTTER PRINT SURE |
| 20 | EGGS SHELL | |
| 20 | EGGS SHELL | |
| 3/4 | c | MILK; DRY NON-FAT L HEAT |
| 15 | lb | BREAD SNDWICH 22OZ #51 |
| 4 | ts | PEPPER BLACK 1 LB CN |
| 6 | tb | SALAD DRESSING #2 1/2 |
| 1/4 | c | MUSTARD PREP. 1 LB JAR |
| 1/4 | c | SALT TABLE 5LB |
INSTRUCTIONS
15 lb - TEMPERATURE: 350 F. DEEP FAT 1. REMOVE ANY SHELL OR CARTILAGE FROM CRAB MEAT. 2. ADD BREAD CRUMBS, MUSTARD, SALAD DRESSING, BUTTER OR MARGARINE, EGGS, SALT, AND PEPPER; MIX LIGHLTY. 3. FOR EACH CAKE, MEASURE 1/4 CUP (1-NO. 16 SCOOP) OF MIXTURE. FORM INTO CAKES 1/2 TO 3/4 INCH THICK (ABOUT 2 OZ EACH). PLACE IN REFRIGERATOR TO CHILL. 4. RECONSTITUTE MILK; ADD EGGS; MIX WELL. 5. DIP CRAB CAKES IN MILK AND EGG MIXTURE, THEN IN BREAD CRUMBS; SHAKE OFF EXCESS. 6. FRY 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN; DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. TO PREPARE SOFT BREAD CRUMBS, TEAR OR CUT SLICES OF BREAD INTO SMALL PIECES. NOTE: 2. IN STEPS 3 AND 4, 1 LB 4 OZ (1 1/4 QT) CANNED DEHYDRATED EGG MIX COMBINED WITH 1 1/2 QT WARM WATER MAY BE SUBSTITUTED FOR WHOLE EGGS. SEE RECIPE CARD A00800. USE 1 QT EGG MIXTURE IN STEP 3 AND 1 QT IN STEP 4. Recipe Number: L14100 SERVING SIZE: 2 CAKES From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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