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Crab Souffle Roll Recipe
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Ground red pepper||1 Dash|
|Snipped chives||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Crabmeat filling||1 Cup (16 tbs) (Right)|
Serving size: Complete recipe
Calories 1532 Calories from Fat 775
% Daily Value*
Total Fat 89 g137%
Saturated Fat 29.2 g146%
Trans Fat 0 g
Cholesterol 1057.9 mg
Sodium 3613.2 mg150.5%
Total Carbohydrates 82 g27.4%
Dietary Fiber 2 g8.2%
Sugars 30 g
Protein 103 g205%
Vitamin A 79.6% Vitamin C 95.8%
Calcium 133.6% Iron 30%
*Based on a 2000 Calorie diet
Line bottom of pan with waxed paper; grease lightly and flour.
Heat margarine over medium heat until melted.
Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in milk.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Remove from heat.
Beat in egg yolks, one at a time.
Stir in salt, red pepper and chives.
Cool at room temperature, stirring occasionally.
Heat oven to 350°.
Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry.
Stir about 1/4 of the egg whites into egg yolk mixture.
Gently fold egg yolk mixture and cheese into remaining egg whites.
Pour into pan.
Bake until puffed and golden brown, about 45 minutes.
Immediately loosen souffle from edges of pan; invert on cloth-covered cooling rack.
Spread souffle with Crabmeat Filling; roll up from narrow end.
Cut into 1 1/4-inch slices.