This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Crab Souffle Roll
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- #63873
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup butter
1/2 cup flour
2 cups milk
4 egg yolks
1/2 teaspoon salt
1 dash red pepper
2 teaspoons snipped chives
4 egg whites
1/4 teaspoon cream of tartar
1/3 cup Parmesan cheese
CRABMEAT FILLING
4 scallions (finely chopped)
2 tablespoons butter
2 packages (6 ounce size) crab meat
3 ounces cream cheese
1/3 cup half and half
2 teaspoons snipped parsley
1 dash Tabasco sauce
salt and pepper, to taste
directions
Grease 15 1/2 x 10 1/2 x 1" 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 temp, cover mix to prevent film.
Heat oven 350 degrees F.
Beat in whites with cream of tartar, stiff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes.
Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end, cut desired slices when cool.
Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat until hot.
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nutrition data
Nutritional data has not been calculated yet.
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