Side Pannel
Crab Puff Souffle
Ingredients List
- 4 tb Butter
- 1/2 c Flour
- 1/2 ts Salt
- 1 c Milk
- 3 Eggs; separated
- 1/2 c Mayonnaise
- 1/2 ts Salt
- 1 ds Pepper
- 1 ts Paprika
- 1 ts Chopped fresh parsley
- 1/2 lb Fresh crab meat -or-
- 1 cn (6.5-oz) crab meat
Directions
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 one-fourth of the whites until mixed. Then
gently fold in remaining whites. Pour into a 1-1/2 quart souffle dish. Bake
in hot (450 degree) oven for 25 minutes or until brown & puffed.
MRS. C. WILLIAM DENTON
MARKS, MS
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 one-fourth of the whites until mixed. Then
gently fold in remaining whites. Pour into a 1-1/2 quart souffle dish. Bake
in hot (450 degree) oven for 25 minutes or until brown & puffed.
MRS. C. WILLIAM DENTON
MARKS, MS
Tweet