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Southside Crab Souffle
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon powdered mustard
  • 1 cup milk
  • 3 egg yolks, beaten
  • 2 tablespoons chopped parsley
  • 2 teaspoons grated onion
  • 1 tablespoon lemon juice
  • 1 pound jumbo lump 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 yolks, add to remaining sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg whites. Place in a well-greased 1 1/2-quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven at 350 degrees for 1 hour or until souffle is firm in the center. Serve immediately. Serves 6.
There is something almost playful about the combination of ingredients in this souffle. The result is a bright and smiling luncheon treat.
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