Puffing Crab

Puffing Crab

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."
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Ingredients

50 m servings 435 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 1252 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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(R) 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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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 bak...

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. Aga...

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 lik...

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