Crab & Cheese Souffl�
Source of Recipe
Internet
List of Ingredients
3 tablespoons of butter or margarine
3 tablespoons of all purpose flour
3/4 cup of milk
1/4 cup of half and half
1/8 teaspoon of white pepper
1/2 teaspoon of salt
1/2 teaspoon of Dijon style mustard
1/4 teaspoon of prepared horseradish
4 large eggs, separated
1/2 cup (2 oz.) shredded Swiss cheese
6 ounces of crabmeat, picked over
1/8 teaspoon of cream of tartar
Grease 4 (3 1/2 to 4 inch) souffl� dishes (about 1 cup each). Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk and half and half; cook until thickened, stirring constantly. Stir in pepper, salt, mustard and horseradish. Remove from heat. Beat in egg yolks, one at a time. Stir in cheese until melted. Stir in crabmeat. Beat egg whites with cream of tartar in large bowl until stiff peaks form. Stir 1/4 of the egg whites into cheese mixture to lighten. Fold in remaining egg whites. Divide mixture among dishes. Bake in preheated 375�F. oven 25 to 30 minutes or until puffed and lightly browned on top. Serve immediately. Makes 4 appetizer servings.
Recipe
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