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Crab and Cheese Soufflé (Serves 4)

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Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

 
Cooking & Preparation Time:  30 minutes  

Starfish Rating:


 
Ingredients
3 tablespoons of butter or margarine
3 tablespoons of all purpose flour
3/4 cup of milk
1/4 cup of half and half
1/8 teaspoon of white pepper
1/2 teaspoon of salt
1/2 teaspoon of Dijon style mustard
1/4 teaspoon of prepared horseradish
4 large eggs, separated
1/2 cup (2 oz.) shredded Swiss cheese
6 ounces of crabmeat, picked over
1/8 teaspoon of cream of tartar
 
Method
Grease 4 (3 1/2 to 4 inch) soufflé dishes (about 1 cup each).

Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk and half and half; cook until thickened, stirring constantly. Stir in pepper, salt, mustard and horseradish.

Remove from heat. Beat in egg yolks, one at a time. Stir in cheese until melted. Stir in crabmeat.

Beat egg whites with cream of tartar in large bowl until stiff peaks form. Stir 1/4 of the egg whites into cheese mixture to lighten. Fold in remaining egg whites.

Divide mixture among dishes.

Bake in preheated 375ºF. oven 25 to 30 minutes or until puffed and lightly browned on top. Serve immediately.
 

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