Cheddar Crab Souffle Recipes

CHEDDAR-CRAB SOUFFLE

Steps:

• Thaw crabmeat, save juices. Blend with cheese. Set aside.
• Saute green onions in butter until soft but not browned.
• Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
• Stir in the egg yolks. Blend in crabmeat and cheese.
• Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
• Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
• Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
• Good served with marinated broccoli salad, hot rolls or french bread.

AMBER CRAB SOUFFLE

Steps:

• Preheat oven to 350º.
• Brush 6 individual ramekins with melted butter.
• Whisk together eggs, milk, salt, pepper and dill.
• Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
• Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
• Sprinkle with paprika.
• Bake 40-45 minutes.