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About
Details
Famous Rhode Island clam cake. Great for crab cakes and conch fritters. Enjoy Famous Rhode Island clam cakes anytime with Krisppe clam cake seasoned batter mix. Just the right blend of ingredients for that authentic New England taste - the quick and easy Krisppe way!
Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Whey (Milk), Salt, Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Spice, Soy Flour, Egg.
Directions
Use either fresh or canned minced clams. If whole, cut up in small pieces about the size of peas. Separate clams from juice. Pour contents of this package into mixing bowl and add 1-1/4 cups of clam juice (or water mixture). Add 1 cup of minced clams and fold several times with a spoon. Do not beat or stir. The less you handle the mixture the better the clam cakes. Drop mixture by heaping teaspoonfuls into deep vegetable oil heated to 365 degrees F (an ice cream scoop is ideal for this purpose). Fry 3 to 4 minutes or until golden brown, turning once. Drain on screen or crumpled paper. Suggestions: Conch Fritters: Follow package directions for clam cakes, substituting 1 cup conch and 1-1/4 cups juice from can, or water. Be Creative: With this mixture you can make batter for an unlimited variety of fritters - corn, chicken, pineapple, banana or apples 'n cinnamon. Just follow the clam cake directions and substitute 1 cup of filling and 1-1/4 cups juice from can, or water. Crab Cakes: Drain and flake 6 oz can of lump crab meat. Add 1/2 package Krisppe clam cake mix, moisten with 2 or 3 tablespoons of juice from can (or water), mix, shape into patties, brown quickly on both sides in frying pan. Lower heat, cover, cook about 6 minutes, flipping once. Great for salmon cakes, too!
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 70
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 340mg15%
- Total Carbohydrate 15g5%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 2g
Details
Famous Rhode Island clam cake. Great for crab cakes and conch fritters. Enjoy Famous Rhode Island clam cakes anytime with Krisppe clam cake seasoned batter mix. Just the right blend of ingredients for that authentic New England taste - the quick and easy Krisppe way!
Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Whey (Milk), Salt, Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate, Spice, Soy Flour, Egg.
Directions
Use either fresh or canned minced clams. If whole, cut up in small pieces about the size of peas. Separate clams from juice. Pour contents of this package into mixing bowl and add 1-1/4 cups of clam juice (or water mixture). Add 1 cup of minced clams and fold several times with a spoon. Do not beat or stir. The less you handle the mixture the better the clam cakes. Drop mixture by heaping teaspoonfuls into deep vegetable oil heated to 365 degrees F (an ice cream scoop is ideal for this purpose). Fry 3 to 4 minutes or until golden brown, turning once. Drain on screen or crumpled paper. Suggestions: Conch Fritters: Follow package directions for clam cakes, substituting 1 cup conch and 1-1/4 cups juice from can, or water. Be Creative: With this mixture you can make batter for an unlimited variety of fritters - corn, chicken, pineapple, banana or apples 'n cinnamon. Just follow the clam cake directions and substitute 1 cup of filling and 1-1/4 cups juice from can, or water. Crab Cakes: Drain and flake 6 oz can of lump crab meat. Add 1/2 package Krisppe clam cake mix, moisten with 2 or 3 tablespoons of juice from can (or water), mix, shape into patties, brown quickly on both sides in frying pan. Lower heat, cover, cook about 6 minutes, flipping once. Great for salmon cakes, too!
Common questions
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