Crab Cakes L.Meat, Fish, and Poultry No.141
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|Yield: 100 Portions Each Portion: 2 Cakes|
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|Pan Size: Temp.: 350 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Crabmeat | 15LB | | 1. Remove any shell or cartilage |
| | | | from crab meat. |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 15LB | 4.75 Gal | 2. Add bread crumbs, mustard, |
|Mustard | 2OZ| 0.25 Cup | Salad Dressing, butter or |
|Dressings, Salad | 3OZ| 6.00 Tbsp| margarine, eggs, salt, and |
|Margarine | 2LB | 1.00 Qrt | pepper; mix lightly. |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 3. For each cake, measure 1/4 cup |
|Fresh | | | (1-No. 16 scoop) of mixture. |
|Salt | 3OZ| 0.25 Cup | Form into cakes 1/2 to 3/4 |
|Pepper, Black, Groun| | 1.33 Tbsp| inch thick (about 2 oz each). |
|d | | | Place in refrigerator to chill |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | 4. Reconstitute milk; add eggs; |
|Milk Powder | | | mix well. |
|Cold Water | | 3.75 Cup | 5. Dip crab cakes in milk and |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | egg mixture, then in bread |
|Fresh | | | crumbs; shake off excess. |
|Bread Crumbs | 3LB | 3.00 Qrt | 6. Fry 2 to 3 minutes or until |
| | | | golden brown; drain well in |
| | | | basket or on absorbent paper. |
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NOTE: 1. To prepare soft bread crumbs, tear or cut slices of bread
into small pieces.
2. In Steps 3 & 4, 1 lb 4oz (1 1/4 qt)canned dehydrated egg mix
combined w/1 1/2 qt warm water may be substituted for whole
eggs. See Recipe A-8. Use 1 qt egg mix in Steps 3 & 4.