Crab puff souffle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| 3 | 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 |
Directions
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, .