"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." — cooksalot63
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egg yolks, beaten
mayonnaise (such as Hellman's®)
salt and pepper, to taste
Old Bay® seasoning
egg whites, stiffly beaten
I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was cheap and used "krab" instead, but it was still delicious. Very rich tasting. I found it had to bake longer, though. Would love to try it with real crab when I can splurge.
This was easy to make and pretty good. It was a bit bland; it reminded me of a crab cake with less flavor. Next time I might add some green onions, tarragon, and more Old Bay. We'll see. Again, it was pretty good as is, and I'll probably make it again. I just felt it could have had a little something more.
I made this exactly as written. I used the "fake" crab meat, and it tasted delicious. You might want to bump up the red pepper or the Old Bay seasoning for more "oomph," but my husband and I like things a little less spicy, so the seasoning as written was perfect. This is a keeper. Served it with steamed asparagus.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 306
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