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Crab & Egg Puffs

An egg puff with crab meat and cheese sauce crab appetizer recipe

Credited to Ruth Russell

This crab meat and egg puffs recipe was the Third Place Finisher in the 1973 Labor Day Crab Cooking Contest in Crisfield, MD.

• Sauce
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 2 egg yolks
• 1 lb. lump crab meat
• 1 tsp. prepared mustard
• ¼ tsp. red pepper
• ¼ tsp. salt
• 2 Tbsp. lemon juice
• 2 Tbsp. red and green peppers
• 1 tsp. Worcestershire sauce
• 2 sliced hard cooked eggs

Melt the butter.

Stir in the flour and the milk and cook until thick.

Add the slightly beaten egg yolks, crab meat, and seasonings, and cook for 3 minutes.

Stir in the lemon juice, peppers, Worcestershire sauce and sliced eggs.

• Puffs
• ½ cup butter
• 1 cup chopped fresh onions
• 1 cup cheddar cheese soup (heated)
• 4 eggs
• ½ tsp. salt
• 1 cup flour
• 6 tsp. sesame seed

Bring the butter, onions, and soup to a boil in a saucepan. Add the 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 the eggs, one at a time, beating hard after each addition until the mixture is smooth and glossy.

Drop on a cookie sheet, making 6 mounds.

Sprinkle with the sesame seed.

Bake 20 to 25 minutes in 425 degree oven.

Serve with sauce.