Crab Meat Souffle
- 2 cups fresh or frozen lump or flaked crab meat (about 12 ounces)
- 1/4 cup butter
- 1 rib celery, finely chopped
- 1 medium to large shallot, minced
- 1/4 cup flour
- 3/4 teaspoon salt
- Generous dash of white pepper
- 1/4 teaspoon Phillips seafood seasoning
- 3/4 cup milk
- 1/4 cup dry sherry
- 4 eggs, separated
- A pinch of cream of tartar
- 1 tablespoon lemon juice
Oven: 350 degrees
If using frozen crab meat, be sure it is completely thawed and very well drained. Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes), then blend in flour and seasonings and cook an additional 2 minutes, stirring continuously. Gradually add milk and cook, stirring, until thickened. Remove from heat and allow to cool to lukewarm.
Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add wine, crab meat and lemon juice. Beat egg whites with cream of tartar until stiff. Add about one-quarter of the whites to crab mixture and stir in well. Then gently fold (do not stir) remaining egg whites into mixture.
Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Serves four.