Crab Souffle Pancakes
Yield
servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
cleaned |
|
| 1 | cup |
cottage cheese
|
*
|
| 2 | tablespoons |
chives
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
dill weed
chopped |
*
|
| 4 | large |
eggs
extra large, separated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
butter
for cooking |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
cleaned |
|
| 237 | ml |
cottage cheese
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
dill weed
chopped |
*
|
| 4 | large |
eggs
extra large, separated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
butter
for cooking |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
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.
