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.

Ingredients

4 serv.

crabmeat↗1 lb
butter↗2 tablespoons
flour↗2 tablespoons
hot milk1 cup
egg yolks, beaten↗3
egg whites, beat till stiff peaks↗3
mayonnaise (I use Hellmans)↗1⁄2 cup
salt and pepper
cayenne pepper↗1 dash
paprika↗1 teaspoon
old Old Bay Seasoning (optional)↗1⁄4 teaspoon

Step-by-step instructions

1
Melt butter in sauce pan.
2
Cook 5 minutes.
3
Gradually sir in milk and bring to the boil.
4
Cool mixture 5 minute.
5
Fold in beaten yolks.
6
Fold in mayonnaise.
7
Add crab meat.
8
Season to taste.
9
Add cayenne.
10
Fold in stiff beaten egg whites to crab mixture.
11
Put into buttered casserole.
12
Dust with paprika.
13
Bake in 400°F oven until browned and puffed, approximately 20 minutes.

Source: food.com

Original recipe ↗

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