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Crab Souffle With Green Peppers

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRAB SOUFFLE WITH GREEN PEPPERS
 Categories: Shellfish, Cheese/eggs, Main dish
      Yield: 1 Servings
 
      3 tb Butter
      4 tb Flour
  1 1/4 c  Milk or Chicken stock
           Salt & pepper to taste
      1 c  Cleaned crabmeat
      1 tb Sherry
      6 ea Egg yolks
      8 ea Egg whites
    1/8 ts Cream of tartar
           Pinch of salt
    1/2    Green pepper, chopped
    1/4 c  Parmesan cheese
 
     Simmer green pepper 10 min., drain and immediately add cold water
  to pan.  This keeps pepper green and fresh. Melt butter, add flour,
  add milk or chicken stock gradually.
  
     Remove pan from heat and add egg yolks, 1 at a time. Add drained
  peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
  Beat egg whites with pinch of sald and cream of tartar until stiff.
  Fold sauce into egg whites and fill prepared 6-cup souffle dish.
  
     Dust surface of unbaked souffle with Parmesan cheese. Place in
  preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
  25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
  will complete the meal.
 
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