Title: Crab Cakes
Categories:
Yield: 100 Servings

3 3/4 c WATER
15 lb -
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

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.