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Puffing Crab

By: cooksalot63  
"In southern Maryland we eat a lot of crab. This is an interesting way to use any leftover crab meat (we pick our own). I don't remember where I got this recipe. You can also use a good quality canned pasteurized crab meat. Either way, this recipe will wow your guests."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 520 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 1 casserole
 

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup hot milk
  • 3 egg yolks, beaten
  • 1/2 cup mayonnaise (such as Hellman's®)
  • 1 pound fresh crabmeat
  • salt and pepper, to taste
  • 1 pinch cayenne pepper
  • 1/4 teaspoon Old Bay® seasoning (optional)
  • 3 egg whites, stiffly beaten
  • 1 dash paprika

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
  2. Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
  3. Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.
  4. Bake until browned and puffy, about 20 minutes. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 435 | Total Fat: 34g | Cholesterol: 234mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by srrh 
This was easy to make and pretty good. It was a bit bland; it reminded me of a crab cake with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by sarakatken 
I made this exactly as written. I used the "fake" crab meat, and it tasted delicious. You... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2009 by J. Townley 
I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was... MORE

 
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