-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. —–