Print Maryland crab and seafood recipes from
Crab & Egg Puffs
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 2 egg yolks
  • 1 lb. lump crab meat
  • 1 tsp. prepared mustard
  • 1/4 tsp. red pepper
  • 1/4 tsp. salt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. red and green peppers
  • 1 tsp. Worcestershire sauce
  • 2 sliced hard cooked eggs
Crab Sauce:

Melt butter; stir in flour and add milk and cook until thick. Add slightly beaten egg yolks, crab meat, and seasonings, and cook for 3 minutes. Stir in lemon juice, peppers, Worcestershire sauce and sliced eggs.


  • 1/2 cup butter
  • 1 cup chopped fresh onions
  • 1 cup cheddar cheese soup (heated)
  • 4 eggs
  • 1/2 tsp. salt
  • 1 cup flour
  • 6 tsp. sesame seed

Bring butter, onions, and soup to a boil in saucepan. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves pan and is smooth and makes a ball. Cook 1 minute. Add eggs, one at a time, beating hard after each addition until mixture is smooth and glossy. Drop on cookie sheet, making 6 mounds. Sprinkle with 1 teaspoon of sesame seed. Bake 20 to 25 minutes in 425 degree oven. Serve with sauce.

Prepared by Ruth Russell (3rd place finish in 1973 Labor Day Crab Cooking Contest, Crisfield, MD)
Find us on Facebook