Cheddar-Crab Souffle

A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Thaw crabmeat, save juices. Blend with cheese. Set aside.
  • Saute green onions in butter until soft but not browned.
  • Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
  • Stir in the egg yolks. Blend in crabmeat and cheese.
  • Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
  • Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
  • Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
  • Good served with marinated broccoli salad, hot rolls or french bread.
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RECIPE MADE WITH LOVE BY

@Ms. Ayons dishes
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@Ms. Ayons dishes
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"A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own."
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  1. La Dilettante
    Just fabulous! What an elegant dish. I made it for just the two of us, to experiment (never having made a real souffle' before) and now I can't wait to make it again for company, to "show off"! Only change: I used Jarlsberg cheese instead of Cheddar, because that's what I had on hand. Thanks, Mrs. Ayon!
    Reply
  2. Ms. Ayons dishes
    A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.
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