Recipe - Crab Souffle Roll

One half cup Butter
One half cup Flour
2 cup Milk
4 Egg yolks
One half teaspoon Salt
1 Dash of red pepper
2 teaspoon Snipped chives
4 Egg whites
One fourth teaspoon Cream of tartar
1/3 cup Parmesean cheese

CRABMEAT FILLING
4 Scllaions (finely chopped)
2 tablespoon Butter
2 pack (6oz. ea) crabmeat
1 3 oz. cream cheese
1/3 cup Half and half
2 teaspoon Snipped parsley
1 Dash of tabasco
1 Salt and pepper to taste

Grease 15 One half x 10 One half x 1" pan. Line with waxed paper grease lightly and
flour. Heat butter and remove from heat. Stir in flour. Cook over low
heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat
to boiling, stir constantly. Boil and stir 1 minute. Remove from heat,
beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and
cheese. Cool at room temp, cover mix to prevent film. Heat oven 350 Beat
in whites with cream of tartar, sitff not dry. Fold in One fourth whites into
mixture, fold in remaining whites. Bake til puffed and golden brown 3545
minutes. Immediately loosen souffle from edges of pan, invert on cloth
covered cooking rack. Spread with filling. Roll from narrow end ~cut
desired slices when cool. Cook and stir green onions in butter til tender.
Stir in remaining ingredients. Heat til hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini