Chesapeake Bay Crab Souffle

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.

Chesapeake Crab Bisque

Chesapeake Crab Bisque 

Ingredients:

4 tablespoons butter

4 tablespoons flour

1 cup sharp yellow cheese

4 cups milk

2 teaspoons Black Wye River seasoning

1 teaspoon lemon pepper

1 pound jumbo lump crab meat

2 tablespoons cooking sherry

1 teaspoon Worcestershire sauce

1 pint whipping cream

salt to taste

1 tablespoon chopped parsley for garnish

Directions:

Melt butter in a heavy 4 quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens.

Reduce heat, add sherry, cream and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact.

Serve immediately in warmed bowls. Garnish with chopped parsley.

Serves 6.