Recipe - Crab Puff Souffle

4 tablespoon Butter
One half cup Flour
One half teaspoon Salt
1 cup Milk
3 Eggs; separated
One half cup Mayonnaise
One half teaspoon Salt
1 ds Pepper
1 teaspoon Paprika
1 teaspoon Chopped fresh parsley
One half pound Fresh crab meat or
1 cn (6.5oz) crab meat

In saucepan melt butter over low heat. Stir in flour & salt to make a
smooth paste. Add milk slowly, stirring constantly, until thickened. Remove
from heat. Cool. Beat egg yolks into sauce. Fold in mayonnaise. Stir in
salt, pepper, paprika, parsley & crab meat. Beat egg whites until stiff,
but not dry. Gently fold in onefourth of the whites until mixed. Then
gently fold in remaining whites. Pour into a 1One half quart souffle dish. Bake
in hot (450 degree) oven for 25 minutes or until brown & puffed.

MRS. C. WILLIAM DENTON

MARKS, MS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.