Crab-Souffle Bake Recipe
Ingredients
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
3 eggs, separated
1 7 1/2-ounce can crab meat, drained, finely flaked, and cartilage removed
1 3-ounce can chopped mushrooms, drained
Directions
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.
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.
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