Recipe by NurseJaney
Mrs. Tawes was the wife of a Maryland governor, many years ago, and my parents lived in Annapolis, MD, where the Chesapeake Bay watermen brought FRESH crabs to be steamed, picked, and sold. This was a meal meant for when the boss was coming to dinner, or non-Marylanders, to be impressed. The egg yolk mixture gave the appearance of lovely yellow crab fat, which every steamed crab lover craved to find inside the shell. This recipe doubles easily, or more, for the dinner party group or hearty eaters. Do not re-heat in microwave.
Top Review by bill mayes
I am sorry but my DW did not like it at all and I only ate 1/2 serving. I followed the recipe exactly how ever it was not very moist and the bread crumbs made it pasty. I hope someone will tell me what I did wrong . It got so many rave reviews. If I did something wrong I would rewrite this review
- 1 lb blue crab meat, back fin or jumbo lump
- 6 eggs, hard cooked
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄4 teaspoon dry mustard
- 1 tablespoon white vinegar
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 cup dry breadcrumbs
Directions See How It's Made
- Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken.
- Add salt and pepper.
- Mash egg yolks and set aside.
- Make roux with butter and flour.
- Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened.
- Pour while hot over crab and mix gently.
- Place in buttered 1 quart casserole.
- Cover top with bread crumbs.
- Dot with butter.
- Brown in 350 degree oven until just warm.