Best 2 Puffing Crab Recipes
Embark on a culinary journey to unravel the delectable secrets of cooking the beloved puffing crab. Prepare to tantalize your taste buds with a symphony of flavors and textures as we explore an array of mouthwatering recipes that capture the essence of this extraordinary crustacean. From classic preparations that highlight the inherent sweetness of the crab to innovative dishes that fuse international influences, this comprehensive guide will equip you with the knowledge and inspiration to create unforgettable culinary masterpieces centered around the puffing crab.
Check out the recipes below so you can choose the best recipe for yourself!
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
PUFFING CRAB
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.
Provided by cooks-alot
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in sauce pan.
- Cook 5 minutes.
- Gradually sir in milk and bring to the boil.
- Cool mixture 5 minute.
- Fold in beaten yolks.
- Fold in mayonnaise.
- Add crab meat.
- Season to taste.
- Add cayenne.
- Fold in stiff beaten egg whites to crab mixture.
- Put into buttered casserole.
- Dust with paprika.
- Bake in 400°F oven until browned and puffed, approximately 20 minutes.
Nutrition Facts : Calories 365.5, Fat 21.7, SaturatedFat 7.7, Cholesterol 203.6, Sodium 1284, Carbohydrate 13.8, Fiber 0.3, Sugar 2.2, Protein 28.1
Tips:
- Choose the Right Crab: Select live crabs that are heavy for their size and have a hard outer shell. Avoid crabs with missing limbs or damaged shells.
- Prepare the Crab Properly: Clean the crab thoroughly by removing the intestines, gills, and mouthparts. Cut the crab in half lengthwise or into quarters, depending on the size.
- Use a Hot Pan: Ensure your pan is hot enough before adding the crab. This will help create a crispy exterior while keeping the crab tender inside.
- Don't Overcook the Crab: Crab cooks quickly, so be careful not to overcook it. Overcooked crab becomes tough and chewy.
- Serve with Your Favorite Dipping Sauce: Serve the fried crab with your favorite dipping sauce, such as melted butter, lemon juice, or tartar sauce.
Conclusion:
Puffer crab is a delicious and versatile seafood that can be prepared in various ways. Whether you prefer it fried, steamed, or boiled, there's a cooking method to suit your taste. With its delicate flavor and tender texture, puffer crab is sure to impress your family and friends. So next time you're looking for a seafood dish to enjoy, give puffer crab a try.
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