Crab Souffle with Green Peppers

Title:
Crab Souffle with Green Peppers

Yield:
1 Servings

Categories:
Shellfish,
Main
Dishes




Ingredients:





     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    Egg yolks


     8    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini