Crab souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crab;cooked |
| 6 | Egg;separated; | |
| 2 | Egg;whites of; | |
| ¼ | cup | Flour;white |
| 4 | tablespoons | Butter |
| ¼ | cup | Milk;Scalded |
| ¼ | cup | Scallion;chopped |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
Directions
Melt butter over low heat in saucepan. Add flour, cook one minute.
Slowly add hot milk, stirring constantly till thickened.
Remove sauce from heat. Add four Tbl. of sauce to egg yolks, beat well. Add egg yolks to sauce. Stir crab meat and scallions into sauce, add salt and pepper.
Whip egg whites till they form stiff peaks. Add ¼ of the egg whites to the crab mixture, fold gently. Fold the crab mixture into the remaining egg whites.
Pour mixture into a buttered nine inch souffle dish and bake in a pre- heated 375 degree oven for 35-40 minutes, until light brown.
Serve immediately.