CRAB SOUFFLE 
3 eggs, separated
1/4 tsp. salt
1/4 tsp. paprika
2 c. cooked crab meat
1 1/2 med. white sauce
1 tsp. onion, grated
1/2 c. dry bread crumbs

Thoroughly beat egg yolks; stiffly beat egg whites. Add remaining ingredients, gently fold in whites last. Pour into greased straight sided dish. Place in pan of hot water and bake at 350 degrees for 50 minutes. Slivered almonds makes a nice garnish. Serves 6.

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“CRAB SOUFFLE”

 

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