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Add a photoServings: 100
Ingredients
- 3Â 3/4 c. WATER
- 2 lb BUTTER PRINT SURE
- 20 x Large eggs SHELL
- 20 x Large eggs SHELL
- 3/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 15 lb BREAD SNDWICH 22OZ #51
- 4 tsp PEPPER BLACK 1 LB CN
- 6 Tbsp. SALAD DRESSING #2 1/2
- 1/4 c. MUSTARD PREP. 1 LB JAR
- 1/4 c. SALT TABLE 5LB
Directions
- TEMPERATURE: 350 F. DEEP FAT
- 1. REMOVE ANY SHELL Or possibly CARTILAGE FROM CRAB MEAT.
- 2. Add in BREAD CRUMBS, MUSTARD, SALAD DRESSING, BUTTER Or possibly MARGARINE, Large eggs, SALT, AND PEPPER; MIX LIGHLTY.
- 3. FOR EACH CAKE, MEASURE 1/4 C. (1-NO. 16 SCOOP) OF Mix. FORM INTO CAKES 1/2 TO 3/4 INCH THICK (ABOUT 2 Ounce EACH). PLACE IN REFRIGERATOR TO CHILL.
- 4. RECONSTITUTE Lowfat milk; Add in Large eggs; MIX WELL.
- 5. DIP CRAB CAKES IN Lowfat milk AND EGG Mix, THEN IN BREAD CRUMBS; SHAKE OFF EXCESS.
- 6. FRY 2 TO 3 Min Or possibly Till Golden; DRAIN WELL IN BASKET Or possibly ON ABSORBENT PAPER.
- NOTE:
- 1. TO PREPARE SOFT BREAD CRUMBS, TEAR Or possibly CUT SLICES OF BREAD INTO SMALL Pcs.
- NOTE:
- 2. IN STEPS 3 AND 4, 1 LB 4 Ounce (1 1/4 Quart) CANNED DEHYDRATED EGG MIX COMBINED WITH 1 1/2 Quart Hot WATER MAY BE SUBSTITUTED FOR WHOLE Large eggs. SEE RECIPE CARD A00800. USE 1 Quart EGG Mix IN STEP 3 AND 1 Quart IN STEP 4.
- SERVING SIZE: 2 CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 100 servings | |
| Calories 97 | |
| Calories from Fat 85 | 88% |
| Total Fat 9.57g | 12% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 373mg | 16% |
| Potassium 34mg | 1% |
| Total Carbs 0.59g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 2.63g | 4% |
