Crab Souffle

Grated Parmesan cheese 2 T Minced shallots or scallions

3 T Butter

3 T Flour

1 c Scalded milk

1/2 t Salt

1/8 t Ground white pepper

4 Egg yolks

1/2 c Grated Swiss cheese

3/4 c Flaked fresh crab meat

5 Egg whites

Pinch of cream tartar 1/8 t Salt

Grated Parmesan cheese 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 -----