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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An elegant little dish, much like a mini-quiche. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup medium white sauce (magic white sauce (and variations) or your own recipe) |
1/4 teaspoon paprika |
1 1/2 cups crabmeat, flaked |
2 eggs, separated |
1 cup heavy cream, whipped |
Directions:
1. Preheat oven to 300F and butter timbale forms or custard cups.
2. Beat egg yolks.
3. In another bowl, beat egg whites to stiff peaks.
4. Add paprika and crab to hot white sauce; cook for a few minutes; cool.
5. Fold in beaten egg yolks and whipped cream; fold in stiffly beaten egg whites.
6. Pour into prepared containers; set containers in hot water in a shallow pan.
7. Bake about 40 minutes or until a knife inserted near the center comes out clean.
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