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Crab Soufflé Recipe

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This recipe for Crab Soufflé is from Berta's Cookbook, 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:  
Grated parmesan cheese for dusting soufflé dish
2 T. minced shallots or scallions
3 T. butter
3 T. flour
1 c. scalded milk
½ tsp. salt
⅛ tsp. freshly ground pepper
4 egg yolks
½ c. grated Swiss cheese
¾ c. flaked fresh crab meat
5 egg whites
Pinch of cream of tartar
⅛ tsp. salt
Grated parmesan cheese for topping
Directions:
Directions:
Preheat oven to 400º. Butter a 6-cup soufflé dish and dust with grated parmesan cheese. Cook shallots in butter for several minutes. Stir in flour and cook for 2 minutes. Remove from heat. Gradually blend in milk, salt, and pepper. Cook, stirring until thick and smooth. Remove from heat and cool slightly. Beat in egg yolks, one at a time. Add Swiss cheese and cook, stirring until blended. Fold in crab meat. Cool. Beat egg whites until frothy. Add cream of tartar and ⅛ tsp. salt. Beat until stiff peaks form. Gently fold into soufflé base. Pour the mixture into the prepared soufflé dish and sprinkle the top with grated parmesan cheese. Place on the middle rack of the oven and immediately lower the heat to 375º. Bake for 30-35 minutes.

 

 

 

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