Chesapeake Bay Crab Souffle
Ingredients:
3 tablespoons butter
1 cup flour
1/4 teaspoons salt
1 teaspoon Old Bay Seasoning
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
Directions:
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 1?-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.
