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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 435 Calories

Ingredients

• 2 tablespoons butter
• 3 egg yolks, beaten
• 1 cup hot milk
• 3 egg whites, stiffly beaten
• 1 dash paprika
• 1 pinch cayenne pepper
• 1 pound fresh crabmeat
• 2 tablespoons flour
• Salt and pepper, to taste
• ½ cup mayonnaise (such as Hellman's®)
• ¼ teaspoon Old Bay® seasoning (Optional)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.

Step 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).

Step 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.

Step 4

Bake until browned and puffy, about 20 minutes. Serve immediately.