 | | Directions |
- Set rack on lowest level of oven and preheat to 400° F. Butter and flour a 2-quart soufflé dish or a 9x13 inch glass baking dish. If using a soufflé dish, extend the height of the dish with 4 inch wide collar made from folded strip of aluminum foil tied around the dish. Also butter and flour foil.
- In a medium skillet, cook scallion in 1 tablespoon butter over medium heat, about 1 minute just to soften. Add crab meat and cook, stirring 1-2 minutes. Layer in bottom of prepared dish.
- In a medium saucepan, melt remaining 2 tablespoons butter over medium-high heat. When foamy, add flour and cook, stirring 1 minute. Blend in tomato paste. Gradually whisk in warm milk. Bring to a boil, whisking until sauce is thickened and smooth, 1-2 minutes. Season with cayenne and salt. Remove from heat and whisk in beaten egg yolks. Stir in Parmesan cheese.
- In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat.
- Place dish in oven and immediately reduce heat to 275°F. Bake 25 minutes, until souffle is puffed and golden on top and slightly jiggly in center.
- Serve immediately
Nutritional Facts
1 Serving: Calories 230; Total Fat 13g; Cholesterol 189mg; Sodium 803mg; Total Carbohydrate 8g; Protein19g |
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Servings: 6
|  | | Ingredients | | - | | 1 Scallion, minced |
| - | | 3 tablespoons butter |
| - | | 2 cups Crab Meat, fresh |
| - | | 3 tablespoons All-purpose Flour |
| - | | 2 tablespoons tomato paste |
| - | | 1 1/2 cups milk , warmed |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 1 teaspoon salt |
| - | | 3 Egglands Best egg yolks, beaten |
| - | | 4 Egglands Best egg whites |
| - | | 1/8 teaspoon Cream of Tartar |
| - | | 1/2 cup parmesan cheese |
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