Crab Meat Souffle
12 ounces fresh or frozen crab meat
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
Generous dash of pepper
1/2 teaspoon dried dillweed
2 tablespoons finely-snipped parsley
1 cup milk
4 eggs, separated
1 tablespoon lemon juice
Oven: 350 degrees
If using frozen crab meat, be sure it is completely thawed and very well drained. Chop crab very fine. Melt butter in a saucepan and blend in flour and seasonings. Gradually add milk and cook, stirring, until thickened.
Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add crab meat and lemon juice. Beat egg whites until stiff. Add about one-quarter of the whites to sauce and stir in well. Then gently fold remaining egg whites into sauce.
Pour into a well-buttered 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes. Serves six.
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
Generous dash of pepper
1/2 teaspoon dried dillweed
2 tablespoons finely-snipped parsley
1 cup milk
4 eggs, separated
1 tablespoon lemon juice
Oven: 350 degrees
If using frozen crab meat, be sure it is completely thawed and very well drained. Chop crab very fine. Melt butter in a saucepan and blend in flour and seasonings. Gradually add milk and cook, stirring, until thickened.
Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add crab meat and lemon juice. Beat egg whites until stiff. Add about one-quarter of the whites to sauce and stir in well. Then gently fold remaining egg whites into sauce.
Pour into a well-buttered 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes. Serves six.
posted by Nightowl | 9/22/2006
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