这乳蛋饼来自我的一个古老的,世界上最亲爱的朋友,苏Boore培养。苏的父亲弗兰克Boore,长期的老板两个心爱的圣彼得堡餐厅,海蒂的阿姨和叔叔的。当苏给了她爸爸的海鲜乳蛋饼配方,所有我能说的是“是的,请!”I did substitute crabmeat for the ½ cup of scallops Frank specified, because crab is more readily available where we live, but if you have access to scallops, go for it! If you end up buying a 1-pound container of picked fresh crabmeat from the seafood market, save any leftovers for crab cakes.的作者玛丽凯安德鲁斯海边的房子食谱