Crab Souffle Pancakes

-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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