« Recipes Home
Crab & Egg Puffs
An egg puff with crab meat and cheese sauce crab appetizer recipe
Credited to Ruth Russell
This recipe was the Third Place Finisher in the 1973 Labor Day Crab Cooking Contest in Crisfield, MD.
- 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.
- 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
Add the eggs, one at a time, beating hard after each addition until the mixture is smooth
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.