Crab Souffle

Directions

1. 1
   Set rack on lowest level of oven and preheat to 400° F. Butter and flour a 2-quart souffle dish or a 9x13 inch glass baking dish. If using a souffle dish, extend the height of the dish with 4 inch wide collar made from folded strip of aluminum foil tied around the dish. Also butter and flour foil.
2. 2
   In a medium skillet, cook scallion in 1 tablespoon butter over medium heat, about 1 minute just to soften. Add crab meat and cook, stirring 1-2 minutes. Layer in bottom of prepared dish.
3. 3
   In a medium saucepan, melt remaining 2 tablespoons butter over medium-high heat. When foamy, add flour and cook, stirring 1 minute. Blend in tomato paste. Gradually whisk in warm milk. Bring to a boil, whisking until sauce is thickened and smooth, 1-2 minutes. Season with cayenne and salt. Remove from heat and whisk in beaten egg yolks. Stir in Parmesan cheese.
4. 4
   In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat.
5. 5
   Place dish in oven and immediately reduce heat to 275°F. Bake 25 minutes, until souffle is puffed and golden on top and slightly jiggly in center.
6. 6
   Serve immediately
7. 7
   230;
8. 8
   13g;
9. 9
   189mg;
10. 10
    803mg;
11. 11
    8g;
12. 12
    19g