Best 2 Puffing Crab Recipes

Embark on a culinary journey to discover the art of puffing crab, a delectable dish that combines the sweet, succulent meat of crabs with a crispy, golden-brown exterior. This comprehensive guide presents a collection of diverse recipes that cater to every palate and skill level. From the classic Maryland-style crab cakes to the exotic Thai crab puffs, each recipe is meticulously crafted to capture the essence of this unique seafood delicacy. Whether you prefer a traditional approach or are eager to experiment with innovative flavor combinations, this article has something for every seafood enthusiast. So, prepare to tantalize your taste buds and create a memorable dining experience with our curated selection of puffing crab recipes.

Here are our top 2 tried and tested recipes!

PUFFING CRAB

Puffing Crab image

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

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup hot milk
3 egg yolks, beaten
½ cup mayonnaise (such as Hellman's®)
1 pound fresh crabmeat
salt and pepper, to taste
1 pinch cayenne pepper
¼ teaspoon Old Bay® seasoning
3 egg whites, stiffly beaten
1 dash paprika

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

Puffing Crab image

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

Ingredients

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

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 crabs: For the best results, use fresh, live crabs that are about 1 pound each. Avoid crabs that are too small or too large, as they will not cook evenly.
Prepare the crabs properly: Before cooking, rinse the crabs thoroughly under cold water. Remove the top shell of the crab and remove the gills and intestines. Cut the crab in half lengthwise.
Season the crabs well: Before dredging the crabs in flour, season them with salt, pepper, and other desired spices. This will help to enhance the flavor of the crab meat.
Use a light hand when dredging the crabs in flour: Too much flour will make the crab meat tough. Dredge the crabs lightly in flour, just enough to coat them evenly.
Cook the crabs in hot oil: Heat the oil in a large skillet or Dutch oven over medium-high heat. When the oil is shimmering, add the crabs and cook until they are golden brown on both sides.
Do not overcrowd the skillet: If you overcrowd the skillet, the crabs will not cook evenly. Cook the crabs in batches if necessary.
Serve the crabs hot: Puffed crabs are best served hot, with melted butter, lemon wedges, and your favorite dipping sauce.

Conclusion:

Puffed crabs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create perfectly puffed crabs that your family and friends will love. So next time you are looking for a new way to enjoy crabs, give puffed crabs a try.