PUFFING CRAB
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.
Provided by cooksalot63
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.
- 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).
- 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.
- Bake until browned and puffy, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 7.2 g, Cholesterol 234.4 mg, Fat 34 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 1251.8 mg, Sugar 3.4 g
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