| 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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