Cheddar-Crab Souffle Recipe

Name: Cheddar-Crab Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) package frozen crabmeat; 1 cup shredded sharp cheddar cheese; 1 cup chopped green onion; 2 tablespoons butter; 5 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup half-and-half; 1 teaspoon cayenne pepper; 6 eggs, separated; 1/2 teaspoon cream of tartar

Servings: persons

1 (6 ounce) package frozen crabmeat
1 cup shredded sharp cheddar cheese
1 cup chopped green onion
2 tablespoons butter
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1 teaspoon cayenne pepper
6 eggs, separated
1/2 teaspoon cream of tartar

1
Thaw crabmeat, save juices. Blend with cheese. Set aside.
2
Saute green onions in butter until soft but not browned.
3
Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
4
Stir in the egg yolks. Blend in crabmeat and cheese.
5
Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
6
Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
7
Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
8
Good served with marinated broccoli salad, hot rolls or french bread.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (6 ounce) package frozen crabmeat, 1 cup shredded sharp cheddar cheese, 1 cup chopped green onion, 2 tablespoons butter, and more.

Yes, Cheddar-Crab Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar-Crab Souffle

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