Puffing Crab

Name: Puffing Crab
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 pinch cayenne pepper; 454 grams fresh crabmeat; 3 egg whites, stiffly beaten; 3 egg yolks, beaten; 2 Tbsps flour; 118 milliliters mayonnaise (such as Hellmans®); 237 milliliters hot milk; 1 dash paprika; 6 servings salt and pepper, to taste; 0 teaspoons Old Bay® seasoning (optional)

Need a pescatarian main course? Puffing Crab could be a spectacular recipe to try. One serving contains 295 calories, 19g of protein, and 22g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of milk, cayenne pepper, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).

Ingredients you will need

Egg

Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise.

Ingredients you will need

Mayonnaise

Egg Yolk

Sauce

Add the crabmeat and season with salt, pepper, cayenne, and Old Bay® seasoning if using. Gently fold in the beaten egg whites.

Ingredients you will need

Egg Whites

Seasoning

Crabmeat

Ground Cayenne Pepper

Pepper

Salt

Pour into prepared baking dish. Dust with paprika.

Ingredients you will need

Paprika

Equipment you will use

Baking Pan

Bake until browned and puffy, about 20 minutes.

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

butter 1pinch

cayenne pepper 454grams

fresh crabmeat 3

egg whites, stiffly beaten 3

egg yolks, beaten 2Tbsps

flour 118milliliters

mayonnaise (such as Hellman's®)237milliliters

hot milk 1dash

paprika 6servings

salt and pepper, to taste 0teaspoons

Old Bay® seasoning (optional)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.