| CRAB SOUFFLE |
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6 servings3 tablespoons Crisco Shortening 3 tablespoons all-purpose flour 3/4 teaspoon salt 1-1/2 cups milk 4 eggs, separated 2 cans (6-1/2 ounces each) white crab meat, drained (about 2 cups) 1/2 cup dry bread crumbs 1/2 teaspoon onion powder 1/4 teaspoon paprika Sliced blanched almonds (optional) Preheat oven to 350ºF. Melt Crisco in a saucepan. Add flour and salt; blend well. Heat until bubbly. Add milk gradually, stirring constantly. Bring to boiling; cook and stir for 1 to 2 minutes. Beat egg yolks thoroughly in a bowl. Add sauce gradually, mixing to blend. Add crab meat, bread crumbs, onion powder, and paprika; mix well. beat egg whites to stiff, not dry, peaks. Fold into crab mixture. Turn into an ungreased 1-1/2-quart souffli dish. Bake at 350ºF for 45 to 50 minutes or until golden brown and a knife inserted near center comes out clean. Serve at once. Garnish with almonds, if desired. |
