| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 3 |
|
Eggs; separated |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chopped fresh parsley |
| 1/2 |
lb |
Fresh crab meat -or- |
| 1 |
cn |
(6.5-oz) crab meat |
INSTRUCTIONS
In saucepan melt butter over low heat. Stir in flour & salt to make a
smooth paste. Add milk slowly, stirring constantly, until thickened. Remove
from heat. Cool. Beat egg yolks into sauce. Fold in mayonnaise. Stir in
salt, pepper, paprika, parsley & crab meat. Beat egg whites until stiff,
but not dry. Gently fold in one-fourth of the whites until mixed. Then
gently fold in remaining whites. Pour into a 1-1/2 quart souffle dish. Bake
in hot (450 degree) oven for 25 minutes or until brown & puffed.
MRS. C. WILLIAM DENTON
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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