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Crab Meat Soufflé

Yield 6 servings


  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 4 eggs, separated
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1 pound lump or flake crab meat, drained
  • 2 teaspoons lime juice
  • 1/4 teaspoon cream of tartar

How to Make It

  1. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Set aside.

  2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce mixture into yolks; add to remaining hot white sauce, stirring well. Stir in mustard, salt, and pepper.

  3. Combine crab meat and lime juice; stir crab meat mixture into white sauce.

  4. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating until egg whites are stiff but not dry. Gently fold into hot crab meat mixture.

  5. Butter the bottom of a 1 1/2- quart soufflé dish; pour crab meat mixture into dish. Place dish in a large pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until puffed and golden brown. Serve hot.

Oxmoor House Homestyle Recipes