Recipe by Oxmoor House January 1984


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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