Cheddar-Crab Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement