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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Crab Souffle Recipe

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This recipe for Crab Souffle is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c cooked crab
6 separated eggs
2 egg whites
1/4 c white flour
4 tbsp. butter
1/4 c scalded milk
1/4 c chopped scallion
1/8 tsp pepper
1/8 tsp salt
Directions:
Directions:
Melt butter over low heat in saucepan. Add flour and cook one min. Slowly add hot milk, stirring constantly until thickened. Remove sauce from heat. Add 4 tbsp. of sauce to egg yolks and beat well. Add egg yolks to sauce. Stir crab meat and scallions into sauce and add salt and pepper. Whip egg whites until they form stiff peaks. Add 1/4 of the egg whites to the crab mixture and fold gently. Fold the crab mixture into the remaining egg whites. Pour mixture into a buttered 9" soufflé dish and bake in a preheated 375ºF oven for 35 to 40 min until light brown. Serve immediately.
Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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