Puffing Crab
"Here in southern Maryland we eat a lot of crabs. This is an interesting way to use your leftover crab meat (we pick our own crab meat). I don't remember where I found it. You can also use canned pasteurized crab meat."
- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 1 lb crabmeat
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup hot milk
- 3 egg yolks, beaten
- 3 egg whites, beat till stiff peaks
- 1⁄2 cup mayonnaise (I use Hellmans)
- salt and pepper
- 1 dash cayenne pepper
- 1 teaspoon paprika
- 1⁄4 teaspoon old Old Bay Seasoning (optional)
directions
- Melt butter in sauce pan.
- Cook 5 minutes.
- Gradually sir in milk and bring to the boil.
- Cool mixture 5 minute.
- Fold in beaten yolks.
- Fold in mayonnaise.
- Add crab meat.
- Season to taste.
- Add cayenne.
- Fold in stiff beaten egg whites to crab mixture.
- Put into buttered casserole.
- Dust with paprika.
- Bake in 400°F oven until browned and puffed, approximately 20 minutes.
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RECIPE MADE WITH LOVE BY
@cooks-alot
Contributor
@cooks-alot
Contributor
"I am 62 and I go to work every day.I work as a short order cook and am the kitchen manager for the grill at our local bowling center.Needless to say I love to cook.I enjoy trying new foods and food from other countries.My kitchen is the heart of my home.I have been a cook for about 35 years..I have also worked with my friend in a small catering business.
I also love to garden and grow my own herbs..
especially basil and parsley(for my fresh tomato sauces)"
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Can you use individual casserole dishes for this recipe? And, can they be frozen? If so, before or after baking? Thanks.
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This was a great tasting dish. It wasn't hard to fix at all. My DH about ate the whole thing. Thanks for posting this lovely recipe.
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thank you sandy it was fantastic my sons loved it will be preparing this dish often -
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