Crab Souffle Roll
Ingredients
- 1/2 cup butter ⓘ
- 1/2 cup flour, all-purpose ⓘ
- 2 cups milk ⓘ
- 4 each egg yolks ⓘ
- 1/2 teaspoon salt
- 1 dash hot chili peppers ⓘ
- 2 teaspoons chives snipped ⓘ
- 4 each egg whites ⓘ
- 1/4 teaspoon cream of tartar ⓘ
- 13 cup parmesan, parmigiano-reggiano cheese, grated ⓘ
- 4 each scallions, spring or green onions finely chopped ⓘ
- 2 tablespoons butter ⓘ
- 2 packages crab meat 6 ounces each ⓘ
- 3 ounces cream cheese ⓘ
- 13 cup light cream (half&half) ⓘ
- 2 teaspoons parsley leaves snipped ⓘ
- 1 dash red hot pepper sauce ⓘ
Instructions
- Grease 15 1/2 x 15 1/2 x 1 inch pan.
- Line with waxed paper- grease lightly and flour.
- Heat butter and remove from heat.
- Stir in flour.
- Cook over low heat, stirring til smooth and bubbly.
- Remove from heat, stir in milk.
- Heat to boiling, stir constantly.
- Boil and stir 1 minute.
- Remove from heat, beat in egg yolks, one at a time.
- Stir in salt, red pepper, chives, and cheese.
- Cool at room temperature cover mix to prevent film.
- Heat oven 350F (180C).
- Beat in whites with cream of tartar, sitff not dry.
- Fold in 1/4 whites into mixture, fold in remaining whites.
- Bake til puffed and golden brown 35 to 45 minutes.
- Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack.
- Spread with filling.
- Roll from narrow end and cut desired slices when cool.
- Cook and stir green onions in butter til tender.
- Stir in remaining ingredients.
- Heat til hot.
Nutrition & Diet Analysis (per serving)
1177
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).