Crab Souffle Roll Recipe
1/2 cup butter
1/2 cup flour
2 cup milk
4 egg yolks
1/2 tsp salt
1 dash of red pepper
2 tsp snipped chives
4 egg whites
1/4 tsp cream of tartar
1/3 cup parmesean cheese
4 scllaions (finely chopped)
2 tbsp butter
2 package (6oz. ea) crabmeat
1 3 oz. cream cheese
1/3 cup half and half
2 tsp snipped parsley
1 dash of tabasco
1 salt and pepper to taste
Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease
lightly and flour. Heat butter and remove from heat. Stir in flour.
Cook over low heat, stirring til smooth and bubbly. Remove from heat,
stir in milk. Heat to boiling, stir constantly. Boil and stir 1
minute. Remove from heat, beat in egg yolks, one at a time. Stir in
salt, red pepper, chives, and cheese. Cool at room temp, cover mix
to prevent film. Heat oven 350- Beat in whites with cream of tartar,
sitff not dry. Fold in 1/4 whites into mixture, fold in remaining
whites. Bake til puffed and golden brown 35-45 minutes. Immediately
loosen souffle from edges of pan, invert on cloth covered cooking
rack. Spread with filling. Roll from narrow end ~cut desired slices
when cool. Cook and stir green onions in butter til tender. Stir in
remaining ingredients. Heat til hot.
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Crab Souffle Roll Recipe - more haute cuisine from Recipes 4u
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