Source: U.S. Department of Defence
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Crab Cakes
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 141 00
CRAB CAKES
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
404 cal
48 g
20 g
14 g
128 mg
1474 mg
154 mg
Ingredient
Weight
Measure
Issue
CRAB MEAT,COOKED
15 lbs
BREADCRUMBS
18-1/8 lbs
4 gal 3 qts
MUSTARD,PREPARED
2-1/4 oz
1/4 cup 1/3 tbsp
SALAD DRESSING,MAYONNAISE TYPE
3 oz
1/4 cup 2-1/3 tbsp
BUTTER,MELTED
2 lbs
1 qts
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
1-3/4 oz
3/4 cup
MILK,NONFAT,DRY
WATER
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
BREADCRUMBS
2-7/8 lbs
3 qts
Method
1 Remove any shell or cartilage from crab meat.
2 Add bread crumbs, mustard, salad dressing, butter or margarine, eggs, salt, and pepper; mix lightly.
3 For each cake, measure 1/4 cup of mixture. Form into cakes 1/2 to 3/4-inch thick, about 2 ounce each. CCP: Refrigerate at 41 F.
or lower.
4 Reconstitute milk; add eggs; mix well.
5 Dip chilled crab cakes in milk and egg mixture, then in bread crumbs; shake off excess.
6 Fry at 350 F. for 2 to 3 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/crab_cakes.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 5 Ounces |
| Calories: | 404 cal |
| Carbohydrates: | 48 g |
| Protein: | 20 g |
| Fat: | 14 g |
| Cholesterol: | 128 mg |
| Sodium: | 1474 mg |
| Calcium: | 154 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CRAB MEAT,COOKED | 15 lbs | ||
| BREADCRUMBS | 18-1/8 lbs | 4 gal 3 qts | |
| MUSTARD,PREPARED | 2-1/4 oz | 1/4 cup 1/3 tbsp | |
| SALAD DRESSING,MAYONNAISE TYPE | 3 oz | 1/4 cup 2-1/3 tbsp | |
| BUTTER,MELTED | 2 lbs | 1 qts | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| WATER | 2 lbs | 3-3/4 cup | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| BREADCRUMBS | 2-7/8 lbs | 3 qts |
| Method: | |
|
1 Remove any shell or cartilage from crab meat. 2 Add bread crumbs, mustard, salad dressing, butter or margarine, eggs, salt, and pepper; mix lightly. 3 For each cake, measure 1/4 cup of mixture. Form into cakes 1/2 to 3/4-inch thick, about 2 ounce each. CCP: Refrigerate at 41 F. or lower. 4 Reconstitute milk; add eggs; mix well. 5 Dip chilled crab cakes in milk and egg mixture, then in bread crumbs; shake off excess. 6 Fry at 350 F. for 2 to 3 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence