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Southside Crab Souffle

A fluffy jumbo lump crab meat and egg crab souffle recipe

There is something almost playful about the combination of ingredients in this souffle. The result is a bright and smiling luncheon treat.

  • 3 tablespoons butter
  • ¼ cup flour
  • 1½ teaspoons salt
  • ½ 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 the butter, and blend in the flour and seasonings.

Add the milk gradually and cook until thick and smooth, stirring constantly.

Stir a little of the hot sauce into the egg yolks and add them to remaining sauce, stirring constantly.

Add the parsley, onion, lemon juice and crab meat. Fold in the egg whites.

Place in a well-greased 1½-quart casserole. Place the 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.

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