Recipe - Crab Souffle

Grated Parmesan cheese
2 tablespoon Minced shallots or scallions
3 tablespoon Butter
3 tablespoon Flour
1 cup Scalled milk
One half teaspoon Salt
1/8 teaspoon Ground white pepper
4 Egg yolks
One half cup Grated Swiss cheese
Three fourths cup Flaked fresh crab meat
5 Egg whites
Pinch of cram tartar
1/8 teaspoon 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
Posted to MCRecipe Digest V1 #210

Date: Fri, 23 Aug 1996 19:51:44 0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)