* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mrs. Kitching's Clam Fritters
 Categories: Fish clam, Main dish
      Yield: 40 Fritters
 
     12    Hard clams,large cherrystone
           - size, with their juice;
           - or manos
    1/4 ts Pepper
    1/4 c  Evaporated milk
      4 tb Self-rising flour or
           - pancake mix
      1    Egg
           Peanut or corn oil for the
           - frying pan
 
  
  Place the clams and juice in a blender, or food processor. Using a quick
  on-and-off method, blend clams until just minced. (They should not be
  pureed.) Pour minced clams into a bowl; add pepper, evaporated milk,
  flour, and egg and mix well.
  
  Heat the frying pan to about 375 degrees and grease lightly with oil. For
  each fritter scoop out one teaspoonful of the mixture onto the hot frying
  pan. When just golden brown, turn with a spatula and lightly brown other
  side. Keep greasing frying pan as needed.
  
  Yields about 40 fritters.
  
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mrs. Kitching's Crab Cakes
 Categories: Fish crab, Main dish
      Yield: 8 -10 cakes
 
      1 lb Crabmeat; backfin
      3 tb Self-rising flour or
           - pancake mix
      4    Shakes worcestershire sauce
           - approximately 1/8 teaspoon
      1    Egg
      1 tb Parsley flakes
      1 tb Prepared mustard
      2    Generous tablespoons
           - mayonnaise
    3/4 c  Vegetable oil
 
  Recipe by: Frances Kitching, from her cookbook "Mrs. Kitching's Smith
  Island Cookbook"
  
  Place Crabmeat in a bowl and sort through for extraneous shell. Avoid
  breaking the lumps. Shell encloses the lump meat; it does not perforate
  the nodes of flesh. Add the rest of the ingredients, except the vegetable
  oil, and blend together gently with a two-pronged fork. Heat the oil in a
  skillet. There should be one inch of oil in the skillet. When a droplet of
  water spatters upon contact with the hot oil, the crab cakes can be placed
  in the skillet. Use an Ice Cream scoop to form and remove the crab cakes
  from the bowl. Fry a skillet full of crab cakes in the oil until golden
  brown on one side. turn and fry on the other side for one minute, or until
  golden brown. Remove and drain on paper towels. The same vegetable oil
  will cook the entire batch of crab cakes; that's several skillets full.
  
  Yield: 8 to 10 crab cakes
  
 
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... Sincerely yours Gigi
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