Crab Puffs

These crab puffs are filled with crab meat and whipped cream, baked and served immediately.
  • 1 pound crab meat
  • 2 tablespoons butter or other fat
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup milk
  • 2 egg yolks, beaten
  • 1/4 teaspoon paprika
  • 1 cup whipping cream
  • 2 egg whites, beaten
  1. Remove any shell or cartilage from crab meat.
  2. Melt butter; blend in flour and seasonings.
  3. Add milk gradually and cook until thick and smooth, stirring constantly.
  4. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly.
  5. Add paprika and crab meat.
  6. Whip cream.
  7. Fold in egg white and whipped cream.
  8. Place in 6 well greased, individual 10-ounce casseroles.
  9. Place casseroles in a pan of hot water.
  10. Bake in a moderate oven, 350° F, for 40 to 45 minutes or until puffs are firm in the center.
  11. Serve immediately.
Serves 6.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages