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Puffing Crab

Puffing Crab

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
cooksalot63

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

J. Townley
9

J. Townley

11/27/2009

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 longer, though. Would love to try it with real crab when I can splurge.

srrh
8

srrh

9/8/2009

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 was pretty good as is, and I'll probably make it again. I just felt it could have had a little something more.

sarakatken
8

sarakatken

9/1/2009

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 things a little less spicy, so the seasoning as written was perfect. This is a keeper. Served it with steamed asparagus.

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