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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons butter or margarine |
3 tablespoons all-purpose flour |
1 cup half-and-half |
4 eggs, separated |
3/4 teaspoon dry mustard |
1/2 teaspoon salt |
1/8 teaspoon red pepper |
1 pound lump or flake crab meat, drained |
2 teaspoons lime juice |
1/4 teaspoon cream of tartar |
Directions:
1. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce mixture into yolks; add to remaining hot white sauce, stirring well. Stir in mustard, salt, and pepper.
3. Combine crab meat and lime juice; stir crab meat mixture into white sauce.
4. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating until egg whites are stiff but not dry. Gently fold into hot crab meat mixture.
5. Butter the bottom of a 1 1/2- quart soufflé dish; pour crab meat mixture into dish. Place dish in a large pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until puffed and golden brown. Serve hot.
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