Crab puff souffle

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.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

Similar recipes