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Crab Souffle

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      Title: CRAB SOUFFLE
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
           Grated Parmesan cheese
      2 tb Minced shallots or scallions
      3 tb Butter
      3 tb Flour
      1 c  Scalled milk
    1/2 ts Salt
    1/8 ts Ground white pepper
      4    Egg yolks
    1/2 c  Grated Swiss cheese
    3/4 c  Flaked fresh crab meat
      5    Egg whites
           Pinch of cram tartar
    1/8 ts Salt
           Grated Parmesan cheese
 
  Directions: Preheat oven to 400 F. Butter a 6 cup souffle dish and
  dust with grated Parmesan cheese. Cook shallots in butter for several
  minutes. Stir in flour and cook for 2 minutes. Remove from heat.
  Gradually blend in milk, salt, and pepper.  Cook, stirring, until
  thick and smooth. Remove from heat and cool slightly. Beat in egg
  yolks, one at a time. Add swiss cheese and cook, stirring, until
  blended.  Fole in crab meat. Cool. Beat egg whites until frothy.  Add
  cram of tartar and 1/8 tea salt. Beat until stiff peaks form. Gently
  fold into souffle base. Pour the mixture into the prepared souffle
  dish and sprinkle the top with grated Parmesan cheese. Place on the
  middle rack of the oven and immediately lower heat to 375 F. Bake 30
  to 35 minutes submitted marina Source San Francisco Alacarte Jr.
  League
 
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