Crab Souffle Roll
Yield
7 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
hot chili peppers
|
*
|
| 2 | teaspoons |
chives
snipped |
|
| 4 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅓ | cup |
Parmesan cheese
|
|
| Crabmeat filling | |||
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | packages |
crab meat
6 ounces each |
*
|
| 3 | ounces |
cream cheese
|
|
| ⅓ | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
parsley leaves
snipped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
hot chili peppers
|
*
|
| 1E+1 | ml |
chives
snipped |
|
| 4 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 79 | ml |
Parmesan cheese
|
|
| Crabmeat filling | |||
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 2 | packages |
crab meat
6 ounces each |
*
|
| 86.7 | ml/g |
cream cheese
|
|
| 79 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
parsley leaves
snipped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Grease 15½ x 15½ x 1 inch 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 temperature cover mix to prevent film.
Heat oven 350℉ (180℃).
Beat in whites with cream of tartar, sitff not dry.
Fold in ¼ whites into mixture, fold in remaining whites.
Bake til puffed and golden brown 35 to 45 minutes.
Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack.
Spread with filling.
Roll from narrow end and cut desired slices when cool.
Cook and stir green onions in butter til tender.
Stir in remaining ingredients.
Heat til hot.
