Crab Souffle Roll

Course : Seafoods
Serves: 7
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup butter
1/2 cup flour
2 cups milk
4 large egg yolks
1/2 teaspoon salt
1 dash red pepper
2 teaspoons snipped chives
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup parmesan cheese
-----crabmeat filling-----
4 medium scallions -- (finely chopped)
2 tablespoons butter
2 packages crabmeat -- (6oz. ea)
3 ounces cream cheese
1/3 cup half and half
2 teaspoons snipped parsley
1 dash Tabasco
1 teaspoon salt and pepper to taste

Preparation / Directions:

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 until 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. Preheat oven 350F Beat in whites with cream of tartar, stiff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen soufflé 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 until tender. Stir in remaining ingredients. Heat until hot.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes