Crab Souffle Pancakes

Directions

Chop the crabmeat coarsely, and mix with the chives, dill, salt and 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 tablespoons of batter.

cook 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 a warm platter and continue cooking until all of the batte has been used up.

Makes four servings.