-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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