CRAB SOUFFLE ROLL

By tuqui13

Ingredients

• ¼ cup margarine or butter
• ½ cup all-purpose flour
• 2 cups milk
• 4 egg yolks
• ½ teaspoon salt
• Dash of ground red pepper
• 2 teaspoons snipped chives
• 4 egg whites
• ¼ teaspoon cream of tartar
• 1/3 cup grated Parmesan cheese
• Crab meat filling

Details

Servings 8

Preparation

Step 1

Grease jelly roll pan 15½ x 10½ x 1 inch. Line bottom of pan with waxed paper; grease lightly and flour. Heat margarine over medium heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Beat in egg yolks, one at a time. Stir in salt, red pepper and chives. Cool at room temperature, stirring occasionally.
(cover mixture to prevent formation of film).

Heat oven to 350º. Beat egg whites and cream of tartar in large mixer bowl until stiff bur not dry. Stir about ¼ of the egg whites into egg yolks mixture. Gently fold egg yolk mixture and cheese into remaining egg whites. Pour into pan. Bake until puffed and golden brown, about 45 minutes. Immediately loosen souffle from edges of pan; invert on cloth-covered cooling rack.
Spread souffle with crab-meat filling; roll up from narrow end. Cut into 1¼ inch slices.