“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.” - by cooksalot63
Ingredients
Adjust Servings
Original recipe yields 1 casserole
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 435 cal
- 22%
- Fat
- 34 g
- 52%
- Carbs
- 7.2 g
- 2%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"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 long..." See moreer, though. Would love to try it with real crab when I can splurge."
srrh
"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..." See more was pretty good as is, and I'll probably make it again. I just felt it could have had a little something more."
sarakatken
"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 thin..." See moregs a little less spicy, so the seasoning as written was perfect. This is a keeper. Served it with steamed asparagus."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
