Puffing Crab So Tasty

April 15, 2021

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Puffing Crab

"In southern Maryland we eat a number of crab. This is an exciting manner to use any leftover crab meat (we pick out our personal). I do not keep in mind where I were given this recipe. You also can use a great first-rate canned pasteurized crab meat. Either way, this recipe will wow your visitors."

Ingredients :

2 tablespoons butter
2 tablespoons flour
1 cup warm milk
3 egg yolks, crushed
half of cup mayonnaise (consisting of Hellman's®)
1 pound fresh crabmeat
salt and pepper, to flavor
1 pinch cayenne pepper
1/4 teaspoon Old Bay® seasoning (optional)
3 egg whites, stiffly overwhelmed
1 dash paprika

Instructions :

Prep : 30M	Cook : 4M	Ready in : 50M

Preheat oven to 400 degrees F (two hundred degrees C). Butter a 1-half of quart baking dish.
Melt butter in a saucepan over medium warmth. Gradually whisk in flour and prepare dinner about five minutes (reduce warmness if aggregate starts offevolved to brown). Slowly whisk in the warm milk and heat till combination reaches a low boil, stirring continuously. Remove from warmth and allow to chill as a minimum five mins (in any other case eggs will cook dinner whilst brought to the combination).
Stir the overwhelmed egg yolks into the cooled sauce. Blend within the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay(R) seasoning if the usage of. Gently fold in the overwhelmed egg whites. Pour into prepared baking dish. Dust with paprika.
Bake till browned and puffy, about 20 mins. Serve right now.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook dinner it calmly, and make easy-up easier.

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