Crab Souffle Roll
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Ground red pepper||1 Dash|
|Snipped chives||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Crabmeat filling||1 Cup (16 tbs) (Right)|
Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Line bottom of pan with waxed paper; grease lightly and flour.
Heat margarine over medium heat until melted.
Remove from heat; stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in milk.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Remove from heat.
Beat in egg yolks, one at a time.
Stir in salt, red pepper and chives.
Cool at room temperature, stirring occasionally.
Heat oven to 350°.
Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry.
Stir about 1/4 of the egg whites into egg yolk mixture.
Gently fold egg yolk mixture and cheese into remaining egg whites.
Pour into pan.
Bake until puffed and golden brown, about 45 minutes.
Immediately loosen souffle from edges of pan; invert on cloth-covered cooling rack.
Spread souffle with Crabmeat Filling; roll up from narrow end.
Cut into 1 1/4-inch slices.