How To make Crab Souffle Roll
1/2 c Butter
1/2 c Flour
2 c Milk
4 Egg yolks
1/2 t Salt
1 Dash of red pepper
2 t Snipped chives
4 Egg whites
1/4 t Cream of tartar
1/3 c Parmesean cheese
CRABMEAT FILLING:
4 Scllaions (finely chopped)
2 T Butter
2 pk (6oz. ea) crabmeat
1 3 oz. cream cheese
1/3 c Half and half
2 t 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.
How To make Crab Souffle Roll's Videos
Crab & Cheese Soufflés Recipe
▼Ingredients
Serves 3 or 4
80ml sour cream or heavy cream
100ml milk
30g butter
15g all-purpose flour
15g cornstarch
50g cheese
1/4tsp salt
3 egg yolks
50g crab meat
3 egg whites
pinch of salt
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1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
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4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)
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