---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Souffle Pancakes
 Categories: Seafood, Brunch, Breads
      Yield: 4 Servings
 
      1 lb Crab meat; cleaned
      1 c  Cottage cheese
      2 tb Chives; chopped
    1/4 c  Flour
      1 tb Dill leaves; chopped
      4 lg Eggs; separated
           Salt and pepper; to taste
           Butter; for cooking
      1 pn Cayenne pepper
 
  Chop the crab meat coarsely, and mix with the chives, dill, salt,
  pepper, cayenne, 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 tb of batter. Cook one one
  side for 2 to 3 minutes until bottom is browned and set. Flip with
  a wide 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.

  Recipe by Philly Inquirer

  Posted by: Irwin Solomon (JJGF65A)

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