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Crab-Souffle Bake

Ingredients
  Butter 3 Tablespoon (or margarine)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 3 , separated
  Crab meat 7 1⁄2 Ounce, drained, finely flaked, and cartilage removed
  Canned mushrooms 3 Ounce, chopped
Directions

In saucepan melt butter; blend in flour, salt, and dash pepper.
Add milk.
Cook quickly, stirring constantly, till thickened and bubbly.
Remove from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add sauce mixture to egg yolks, stirring constantly.
Stir in crab meat and mushrooms.
Beat egg whites till stiff peaks form.
Fold into crab mixture.
Turn into un-greased 1-quart souffle dish.
Bake at 325° till knife inserted comes out clean, 60 minutes.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 532

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 32.3 g161.3%

Trans Fat 0 g

Cholesterol 753.8 mg251.3%

Sodium 2245.6 mg93.6%

Total Carbohydrates 51 g17.1%

Dietary Fiber 1.2 g4.9%

Sugars 13.2 g

Protein 66 g132.1%

Vitamin A 41.7% Vitamin C

Calcium 35.4% Iron 27.4%

*Based on a 2000 Calorie diet

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Crab-Souffle Bake Recipe