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Puffing Crab

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“Here in southern Maryland we eat a lot of crabs. This is an interesting way to use your leftover crab meat (we pick our own crab meat). I don't remember where I found it. You can also use canned pasteurized crab meat.”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g crabmeat
  • 29.58 ml butter
  • 29.58 ml flour
  • 236.59 ml hot milk
  • 3 egg yolks, beaten
  • 3 egg whites, beat till stiff peaks
  • 118.29 ml mayonnaise (I use Hellmans)
  • salt and pepper
  • 0.25 ml cayenne pepper
  • 4.92 ml paprika
  • 1.23 ml old Old Bay Seasoning (optional)

Directions

  1. Melt butter in sauce pan.
  2. Cook 5 minutes.
  3. Gradually sir in milk and bring to the boil.
  4. Cool mixture 5 minute.
  5. Fold in beaten yolks.
  6. Fold in mayonnaise.
  7. Add crab meat.
  8. Season to taste.
  9. Add cayenne.
  10. Fold in stiff beaten egg whites to crab mixture.
  11. Put into buttered casserole.
  12. Dust with paprika.
  13. Bake in 400°F oven until browned and puffed, approximately 20 minutes.

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