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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

435.3 calories; 24.7 g protein; 7.2 g carbohydrates; 234.4 mg cholesterol; 1251.8 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2017
I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was cheap and used "krab" instead, but it was still delicious. Very rich tasting. I found it had to bake longer, though. Would love to try it with real crab when I can splurge. Update: 8 years out from my original review and this is still a favorite meal in our home. I’ve upped the egg count to 4, and I’ve taken to pulsing the krab in a food processor as it’s much faster. I recommend flake-style krab if you go that route, and I do go heavy on the old bay. To the person who originally posted this recipe - Thank you for years of delicious and easy dinners! Read More
(13)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2017
I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was cheap and used "krab" instead, but it was still delicious. Very rich tasting. I found it had to bake longer, though. Would love to try it with real crab when I can splurge. Update: 8 years out from my original review and this is still a favorite meal in our home. I’ve upped the egg count to 4, and I’ve taken to pulsing the krab in a food processor as it’s much faster. I recommend flake-style krab if you go that route, and I do go heavy on the old bay. To the person who originally posted this recipe - Thank you for years of delicious and easy dinners! Read More
(13)
Rating: 5 stars
11/09/2017
I made this while I was pregnant and had gestational diabetes, as it was lower in carbs. I was cheap and used "krab" instead, but it was still delicious. Very rich tasting. I found it had to bake longer, though. Would love to try it with real crab when I can splurge. Update: 8 years out from my original review and this is still a favorite meal in our home. I’ve upped the egg count to 4, and I’ve taken to pulsing the krab in a food processor as it’s much faster. I recommend flake-style krab if you go that route, and I do go heavy on the old bay. To the person who originally posted this recipe - Thank you for years of delicious and easy dinners! Read More
(13)
Rating: 5 stars
09/01/2009
I made this exactly as written. I used the "fake" crab meat and it tasted delicious. You might want to bump up the red pepper or the Old Bay seasoning for more "oomph " but my husband and I like things a little less spicy so the seasoning as written was perfect. This is a keeper. Served it with steamed asparagus. Read More
(8)
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Rating: 4 stars
09/08/2009
This was easy to make and pretty good. It was a bit bland; it reminded me of a crab cake with less flavor. Next time I might add some green onions tarragon and more Old Bay. We'll see. Again it was pretty good as is and I'll probably make it again. I just felt it could have had a little something more. Read More
(8)
Rating: 4 stars
04/19/2020
My husband liked it better than crab cakes (and we're from Maryland) but I thought it was okay. I would make it again though. Read More
Rating: 5 stars
01/09/2020
I was kinda skeptical at first. I had some left over crab legs and all the fixings needed. It was crazy good. I didn't really stray from the recipe and I'm not mad. I would way rather make these then crab cake. I think next time I would do it like the instructions but thin layer a cup cake tray to make single serve ones that cook more even and crispy. Read More
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Rating: 5 stars
01/04/2019
Delicious & so easy! Made with real crab the only thing I can say is that I cooked it longer than 20 minutes more like 40 minutes. I will definitely make this again! Read More