Crab souffle with green peppers

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
4 tablespoons Flour
1¼ cup Milk or Chicken stock
Salt & pepper to taste
1 cup Cleaned crabmeat
1 tablespoon Sherry
6 eaches Egg yolks
8 eaches Egg whites
⅛ teaspoon Cream of tartar
Pinch of salt
½ Green pepper, chopped
¼ cup Parmesan cheese

Directions

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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