Frank's Recipes! Crab Cakes for 100

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Crab Cakes for 100

Servings: 100 Portions
Portions: 2 Cakes Each
Temperature: 350 degrees F. Deep Fat

15 lb. crab meat, cooked, shredded, thawed
4 3/4 gallon (15 lb) bread crumbs, soft
1/4 cup (2 oz) mustard, prepared
6 tablespoon (3 oz) salad Dressing
1 quart (2 lb) butter or margarine, melted
1 quart (20 eggs) eggs, whole, beaten
1/4 cup (2 3/4 oz) salt
1 1/3 tablespoon pepper, black
3/4 cup (3 1/4 oz) milk, nonfat, dry
3 3/4 cups water
1 quart (20 eggs) eggs, whole, beaten
3 quart (3 lb) bread crumbs, dry

Remove any shell or cartilage from crab meat. Add 4 3/4 gallon bread crumbs, mustard, Salad
Dressing, butter or margarine, 20 beaten eggs, salt, and pepper; mix lightly. For each
cake, measure 1/4 cup (1-No. 16 scoop) of mixture. Form into cakes 1/2 to 3/4 inch thick
(about 2 oz each). Place in refrigerator to chill.

Reconstitute milk and 3 3/4 cups water; add 20 beaten eggs; mix well. Dip crab cakes in
milk and egg mixture, then in 3 quart bread crumbs; shake off excess. Fry 2 to 3 minutes or
until golden brown; drain well in basket or on absorbent paper.

NOTE:
To prepare soft bread crumbs, tear or cut slices of bread into small pieces.