PINCH MEASURE RECIPES

Steps:

• Measure Dimensions: To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
• Measure Depth: To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, do not slant the ruler, measure straight up.
• Pan Volume: To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim. Use a liquid measuring cup to pour water into the pan until it reaches the top.
• If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
• If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
• The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees. ____________________________________________________ 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan ____________________________________________________ 4-cup Baking Dish or Pan: 8" x 1-1/2" round layer cake pan 8" x 4" x 2-1/2" loaf pan 9" x 1-1/2" round pie pan 11" x 1" round tart pan ____________________________________________________ 6-cup Baking dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan 8" x 8" x 2" square pan 8 1/2" x 4-1/2" x 2-1/2" loaf pan 9" x 1-1/2" round layer cake pan 9" x 2" round pie plate (deep dish) 9" x 9" x 1-1/2" rectangular pan 10" x 1-1/2" round pie plate 11" x 7" x 2" rectangular pan ____________________________________________________ 7-cup Baking dish or Pan: 8" x 2" round cake pan 9" x 9" x 2" rectangular pan ____________________________________________________ 8-cup Baking dish or Pan: 8" x 8" x 2" square pan 9" x 2" round cake pan 9" x 5" x 3" loaf pan 9" x 9" x 1-1/2" square pan 9-1/4" x 2-3/4" ring mold 9-1/2" x 3-1/4" brioche pan 11" x 7" x 1-1/2" baking pan ____________________________________________________ 9-cup Baking Dish or Pan: 8" x 3" bundt pan 9" x 3" tube pan ____________________________________________________ 10-cup Baking Dish or Pan: 8" x 2-1/2" springform pan 9" x 9" x 2" square pan 11-3/4" x 7-1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 15-1/2" x 10-1/2" x 1" jelly-roll pan ____________________________________________________ 11-cup Baking Dish or Pan: 9" x 3" springform pan 10" x 2" round cake pan ____________________________________________________ 12-cup Baking Dish or Pan: 2 (9") round cake pans 9" x 3" angel-cake pan or tube pan 10" x 2-1/2" springform pan 10" x 3-1/2" bundt pan 13" x 9" x 2" metal baking pan 14" x 10-1/2" x 2-1/2" roasting pan ____________________________________________________ 15-cup Baking dish or Pan: 13" x 9" x 2" rectangular pan ____________________________________________________ 16-cup Baking dish or Pan: 9" x 3-1/2" springform pan 10" x 4" fancy tube mold ____________________________________________________ 18-cup Baking dish or Pan: 10" x 4" angel-cake or tube pan

Steps:

• For the crab, I used canned. Drain and check the crab meat for any shell fragments. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the total drained weight 480 g (17 oz) which worked perfect for the recipe.
• To a mixing bowl, add the eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
• Add the drained crab and panko to the wet mixture.
• Gently fold mixture together until just combined, being careful not to shred the crab meat.
• Use a ½ cup measuring spoon and scoop out ½ cup packed mixture, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
• Serve with sides of your choice and lemon wedges if desired. Enjoy.