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Deviled Crab Souffle
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered dry mustard
  • 1 cup milk
  • 3 egg yolks, beaten
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated onion
  • 1 tablespoon lemon juice
  • 1 pound backfin crab meat
  • 3 egg whites, beaten
Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg white. Place in a well-greased 1 1/2-quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven, 350 degrees, for 1 hour or until souffle is firm in the center. Serve immediately. Serves 6.
Many of these recipes can be assembled in advance. Then, the dish can be popped into the oven as guests arrive. You can keep your eye on it and pull it out just when it's cooked to perfection.
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