---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Crab Souffle
Categories: Main dish, Seafood
Yield: 4 servings
Grated Parmesan cheese
2 tb Minced shallots or scallions
3 tb Butter
3 tb Flour
1 c Scalded milk
1/2 ts Salt
1/8 ts 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 ts Salt
Grated Parmesan cheese
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 cream of tartar and 1/8 ts 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
