---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Crab Souffle Pancakes
  Categories: Seafood, Brunch, Breads
       Yield: 4 Servings
  
            -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.
  
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