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Deviled Crab Souffle

  • 2 tablespoons butter
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ 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 mixture into the egg yolks then add the yolks to the sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg white.

Place in a well-greased 1½-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.

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