Crab Puff Souffle Recipe
Ingredients
1/4 cup (4 tablespoons) butter
1/4 cup flour
1/2 teaspoon salt
1 cup milk
3 eggs, separated
1/2 cup mayonnaise
1/2 teaspoon salt
Dash pepper
1 teaspoon each paprika and chopped fresh parsley
1/2 pound (1 cup) or 1 can (6 1/2 oz.) crab meat
Directions
In a saucepan melt butter over low heat.
Stir flour and salt into the butter to make a smooth paste.
Add milk slowly, stirring constantly, until thickened.
Remove sauce from heat; cool.
Beat the egg whites until stiff but not dry; set aside.
Beat egg yolks into white sauce; fold in mayonnaise.
Stir in salt, pepper, paprika, parsley, and crab meat.
Gently fold in beaten egg whites.
Pour into a 1 1/2 quart souffle dish.
Bake in a hot oven (400°) 25 minutes, or until brown and puffed.
Stir flour and salt into the butter to make a smooth paste.
Add milk slowly, stirring constantly, until thickened.
Remove sauce from heat; cool.
Beat the egg whites until stiff but not dry; set aside.
Beat egg yolks into white sauce; fold in mayonnaise.
Stir in salt, pepper, paprika, parsley, and crab meat.
Gently fold in beaten egg whites.
Pour into a 1 1/2 quart souffle dish.
Bake in a hot oven (400°) 25 minutes, or until brown and puffed.
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