Crab Souffle

Crab souffle is made from crab meat and beaten egg whites. The mixture is filled into casserole and baked.
  • 1 pound crab meat
  • 3 tablespoons butter or other fat
  • 1/4 cup flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon powdered mustard
  • 1 cup milk
  • 3 egg yolks, beaten
  • 2 tablespoons chopped parsley
  • 2 teaspoons grated onion
  • 1 tablespoon lemon juice
  • 3 egg whites, beaten
  1. Remove any shell or cartilage from crab meat.
  2. Melt butter; blend in flour and seasonings.
  3. Add milk gradually and cook until thick and smooth, stirring constantly.
  4. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly.
  5. Add parsley, onion, lemon juice and crab meat.
  6. Fold in egg white.
  7. Place in a well greased 1-1/2 quart casserole.
  8. Place casserole in a pan of hot water.
  9. Bake in a moderate oven, 350° F, for 1 hour or until soufflĂ© is firm in the center.
  10. Serve immediately.
Serves 6.

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