Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
½ cup | Flour |
½ teaspoon | Salt |
1 cup | Milk |
3 \N | Eggs; separated |
½ cup | Mayonnaise |
½ teaspoon | Salt |
1 dash | Pepper |
1 teaspoon | Paprika |
1 teaspoon | Chopped fresh parsley |
½ pounds | Fresh crab meat -or- |
1 can | (6.5-oz) crab meat |
In saucepan melt butter over low heat. Stir in flour & salt to make a smooth paste. Add milk slowly, stirring constantly, until thickened. Remove from heat. Cool. Beat egg yolks into sauce. Fold in mayonnaise. Stir in salt, pepper, paprika, parsley & crab meat. Beat egg whites until stiff, but not dry. Gently fold in one-fourth of the whites until mixed. Then gently fold in remaining whites. Pour into a 1-½ quart souffle dish. Bake in hot (450 degree) oven for 25 minutes or until brown & puffed.
MRS. C. WILLIAM DENTON
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .