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.
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INGREDIENTS
Nutrition- 1(6 ounce) package frozen crabmeat
- 1cup shredded sharp cheddar cheese
- 1cup chopped green onion
- 2tablespoons butter
- 5tablespoons all-purpose flour
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 1cup half-and-half
- 1teaspoon cayenne pepper
- 6
- 1⁄2teaspoon cream of tartar
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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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