Crab-Souffle Bake Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Butter3 Tablespoon (or margarine)
 All purpose flour3 Tablespoon
 Salt1 Teaspoon
 Milk1 Cup (16 tbs)
 Eggs3 , separated
 Crab meat7 1⁄2 Ounce, drained, finely flaked, and cartilage removed
 Canned mushrooms3 Ounce, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 532

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 32.3 g161.3%

Trans Fat 0 g

Cholesterol 753.8 mg

Sodium 2245.6 mg93.6%

Total Carbohydrates 51 g17.1%

Dietary Fiber 1.2 g4.9%

Sugars 13.2 g

Protein 66 g132.1%

Vitamin A 41.7% Vitamin C

Calcium 35.4% Iron 27.4%

*Based on a 2000 Calorie diet


In saucepan melt butter; blend in flour, salt, and dash pepper.
Add milk.
Cook quickly, stirring constantly, till thickened and bubbly.
Remove from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add sauce mixture to egg yolks, stirring constantly.
Stir in crab meat and mushrooms.
Beat egg whites till stiff peaks form.
Fold into crab mixture.
Turn into un-greased 1-quart souffle dish.
Bake at 325° till knife inserted comes out clean, 60 minutes.
Serve immediately.