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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crab-Cheese Souffle Recipe

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This recipe for Crab-Cheese Souffle is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter or marg.
3 T. flour
1/2 tsp. salt
1 tsp. mustard
1/8 tsp. nutmeg
dash cayenne
1 c. milk
3 eggs, separated
1/4 c. grated sharp Cheddar cheese
1 can (6 1/2 oz.) crab meat, well drained and flaked
Directions:
Directions:
Melt butter and blend in flour and seasonings. Gradually add milk and cook, stirring, until thickened. Beat egg yolks until thick and lemon colored. Gradually stir into sauce. Add cheese and stir until melted. Remove from heat and add crab meat. Gently fold into stiffly beaten egg whites. Pour into well buttered 1 1/2 quart casserole, set in shallow pan of hot water and bake in moderate oven (350º) 45 to 50 minutes, or until well puffed and lightly browned on top.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Lobster, salmon, tuna, or leftover cooked fish can be substituted for the crab meat. Drain well and flake fine or chop.

 

 

 

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