Crab Souffle

16 oz All Natural Lump or Backfin crabmeat
1/2 cup butter or margarine
1/2 cup flour
2 tbs finely chopped onion
1/4 tsp salt
1/2 tsp tarragon
3 tsp parsley flakes
2 cups milk
2/3 cup freshly grated mild cheddar cheese
6 eggs, separated
1 tsp cream of tartar
paprika
Drain and flake crabmeat. Remove any shell. Melt butter in medium saucepan over medium heat. Gradually stir in flour, cook until bubbly. Add onion, salt, tarragon and parsley. Add milk gradually, stirring constantly. Add cheese and cook until melted. Remove from heat. Add crabmeat to mixture. Beat egg yolks until thick. Add to crab mixture and stir gently. Beat egg whites with cream of tartar until stiff. Gently fold into crab mixture. Spoon into lightly greased souffle or casserole dish. Bake at 325F for 35-45 minutes or until knife inserted in center comes out clean. Do not jar or open oven for at least 35 minutes.

*Recipe submitted by the North Carolina State University Seafood Lab

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