Crab Puff Souffle Recipe
Servings: 4
Ingredients
- 4 Tbsp. Butter
- 1/2 c. Flour
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 3 x Large eggs, separated
- 1/2 c. Mayonnaise
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 tsp Paprika
- 1 tsp Minced fresh parsley
- 1/2 lb Fresh crab meat -or possibly-
- 1 can (6.5-ounce) crab meat
Directions
- In saucepan heat butter over low heat. Stir in flour & salt to make a smooth paste. Add in lowfat milk slowly, stirring constantly, till thickened. Remove from heat. Cold. Beat egg yolks into sauce. Mix in mayonnaise. Stir in salt, pepper, paprika, parsley & crab meat. Beat egg whites till stiff, but not dry. Gently mix in one-fourth of the whites till mixed. Then gently mix in remaining whites. Pour into a 1-1/2 qt souffle dish. Bake in warm (450 degree) oven for 25 min or possibly till brown & puffed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 353 | 70% |
| Total Fat 39.95g | 50% |
| Saturated Fat 12.22g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 1076mg | 45% |
| Potassium 392mg | 11% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.65g | 2% |
| Protein 20.16g | 32% |
