Cheddar-Crab Souffle

Name: Cheddar-Crab Souffle
Ingredients: 1 (6 ounce) package frozen crabmeat; 1 cup shredded sharp cheddar cheese; 1 cup chopped green onion; 2 tablespoons butter; 5 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup half-and-half; 1 teaspoon cayenne pepper; 6 eggs, separated; 1/2 teaspoon cream of tartar

11 ingredients

8 steps

Ingredients

1 (6 ounce) package frozen crabmeat
1 cup shredded sharp cheddar cheese
1 cup chopped green onion
2 tablespoons butter
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1 teaspoon cayenne pepper
6 eggs, separated
1/2 teaspoon cream of tartar

Directions

1

Thaw crabmeat, save juices. Blend with cheese. Set aside.
2

Saute green onions in butter until soft but not browned.
3

Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
4

Stir in the egg yolks. Blend in crabmeat and cheese.
5

Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
6

Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
7

Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
8

Good served with marinated broccoli salad, hot rolls or french bread.