Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1/2 c Flour
2 c Milk
4 Egg yolks
1/2 ts Salt
1 ds Red pepper
2 ts Chives -- snipped
4 Egg whites
1/4 ts Cream of tartar
1/3 c Parmesan cheese
Filling:
4 Scallions -- finely chopped
2 tb Butter
12 oz Crab meat (2 pkg)
3 oz Cream cheese
1/3 c Half and half
2 ts Parsley -- snipped
1 ds Tabasco
Salt and pepper -- to taste
Grease 15-1/2 x 10-1/2 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 until 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
temperature, cover mix to prevent film. Heat oven 350°F. Beat in
whites with cream of tartar, sitff not dry. Fold in 1/4th of the
whites into mixture, fold in remaining whites. Bake until puffed
and golden brown 35 to 45 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 until tender. Stir in remaining
ingredients. Heat until hot.
