Crab souffle roll

Yield: 7 servings

Measure Ingredient
½ cup Butter
½ cup Flour
2 cups Milk
4 eaches Egg yolks
½ teaspoon Salt
4 eaches Scllaions (finely chopped)
2 tablespoons Butter
2 packs (6oz. ea) crabmeat
1 each 3 oz. cream cheese
1 each Dash of red pepper
2 teaspoons Snipped chives
4 eaches Egg whites
¼ teaspoon Cream of tartar
⅓ cup Parmesean cheese
⅓ cup Half and half
2 teaspoons Snipped parsley
1 each Dash of tabasco
1 each Salt and pepper to taste


Grease 15½ x 10 ½ x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour.

Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in ¼ whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot.

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