Crab Souffle

1. 1

   Set rack on lowest level of oven and preheat to 400u00b0 F. Butter and flour a 2-quart souffle dish or a 9x13 inch glass baking dish. If using a souffle 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place dish in oven and immediately reduce heat to 275u00b0F. Bake 25 minutes, until souffle is puffed and golden on top and slightly jiggly in center.

6. 6

   Serve immediately

7. 7

   230;

8. 8

   13g;

9. 9

   189mg;

10. 10

    803mg;

11. 11

    8g;

12. 12

    19g

* Per serving · 4 servings · Values may vary.

No additional tips available.