Puffing Crab

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.

Step: 1

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

Step: 2

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).

Step: 3

Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and

Step: 4

® seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika.

Step: 5

Bake until browned and puffy, about 20 minutes. Serve immediately.

Per Serving: 435 calories; protein 24.7g; carbohydrates 7.2g; fat 34g; cholesterol 234.4mg; sodium 1251.8mg.

Eat good breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to make on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and less likely grab a side food out of the street food before break .

Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.