Crab Souffle With Green Peppers

Recipe Ingredients

3 tablespoons	45ml	Butter
4 tablespoons	60ml	Flour
1 1/4 cups	296ml	Milk or chicken stock
		Salt and pepper to taste
1 cup	62g / 2.2oz	Cleaned crabmeat
1 tablespoon	15ml	Sherry
6		Egg yolks
8		Egg whites
1/8 teaspoon	0.6ml	Cream of tartar
1		Salt
1/2		Green pepper - chopped
1/4 cup	36g / 1.3oz	Parmesan cheese

Recipe Instructions

Simmer green pepper 10 minutes, 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 salt 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 400F oven, reduce heat to 375F IMMEDIATELY and bake for 25 minutes Serve with Mornay Sauce. A tossed salad and hot French bread will complete the meal.

Source:
Mrs. James Olfson

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