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
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Mason Williams
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. The crab is juicy and flavorful, and the puff pastry is light and flaky.
Love janan 888 Love janan 888
[email protected]I've made this recipe several times and it's always a hit. The crab is always succulent and the puff pastry is always perfect.
Ajimkhan Uddin
[email protected]This was my first time making puffing crab and it turned out great! The recipe was easy to follow and the results were delicious.
sb shamim
[email protected]I love this recipe! The crab is always cooked perfectly and the puff pastry is always flaky. It's a great dish for a special occasion.
Iliana Hall
[email protected]This recipe was incredibly easy to follow and resulted in a delicious and impressive dish. The crab was succulent and flavorful, and the puff pastry was light and flaky. I would definitely make this again!