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 Army
Yields
100 Servings
