Crab Souffle
Ingredients| 1 grated parmesan cheese 2 tbsp minced shallots or scallions 3 tbsp butter 3 tbsp flour 1 cup scalled milk 1/2 tsp salt 1/8 tsp ground white pepper 4 egg yolks 1/2 cup grated swiss cheese 3/4 cup flaked fresh crab meat 5 egg whites 1 pinch of cram tartar 1/8 tsp salt 1 grated parmesan cheese |
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Directions: Preheat oven to 400 F. Butter a 6 cup souffle dish and
dust with grated Parmesan cheese. Cook shallots in butter for several
minutes. Stir in flour and cook for 2 minutes. Remove from heat.
Gradually blend in milk, salt, and pepper. Cook, stirring, until
thick and smooth. Remove from heat and cool slightly. Beat in egg
yolks, one at a time. Add swiss cheese and cook, stirring, until
blended. Fole in crab meat. Cool. Beat egg whites until frothy. Add
cram of tartar and 1/8 tea salt. Beat until stiff peaks form. Gently
fold into souffle base. Pour the mixture into the prepared souffle
dish and sprinkle the top with grated Parmesan cheese. Place on the
middle rack of the oven and immediately lower heat to 375 F. Bake 30
to 35 minutes submitted marina Source San Francisco Alacarte Jr.
League
Servings:
4
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