The best delicious Crab Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crab Cakes recipe today!
Hello my friends, this Crab Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Crab Cakes is amazingly delicious, and addictive, everyone will be asking for more Crab Cakes.
What Makes This Crab Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crab Cakes.
Ready to make this Crab Cakes Recipe? Let’s do it!
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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
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