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Crab Souffle Pancakes Recipe
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-IRWIN SOLOMON (JJGF65A) ------------------------------PHILLY.INQUIRER------------------------------ 1 lb CRABMEAT CLEANED 1 c COTTAGE CHEESE 2 tb CHOPPED CHVES 1/4 c FLOUR 1 tb CHOPPED DILL LEAVES 4 EXTRA LARGE EGGS SEPARATED SALT AND PEPPER TO TASTE BUTTER FOR COOKING 1 pn CAYANNE PEPPER CHOP THE CRABMEAT COARSELY,AND MIX WITH THE CHIVES,DILL,SALT AND PEPPER,CAYANNE,COTTAGE CHEESE,FLOUR AND EGG YOLKS.BEAT THE EGG WHITES TO A SOFT PEAK AND FOLD INTO THE CRAB MIXTURE. GREASE A LARGE SKILLET OR GRIDDLE LIBERALLY WITH BUTTER AND HEAT UNTIL THE BUTTER BUBBLES.FORM EACH PANCAKE FROM 3 TABLESPOONS OF BATTER.COOK ONE ONE SIDE FOR 2 TO 3 MINUTES UNTIL BOTTOM IS BROWNED AND SET.FLIP WITH A WI SPATULA CAREFULLY.DO NOT TRY TO FLIP TO SOON OR THE PANCAKES WILL FALL APART.COOK ON THE OTHER SIDE FOR ANOTHER 2 TO 3 MINUTES UNTIL PANCAKES ARE SET.TRANSFER TO A WARM PLATTER AND CONTINUE COOKING UNTIL ALL OF THE BATTE HAS BEEN USED UP.MAKES FOUR SERVINGS. -----
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