¼ cup butter
½ cup all purpose flour
2 cups milk
4 egg yolks
½ teaspoon salt
Dash of ground red pepper
2 tsp. snipped chives (green onions may be substituted in a pinch)
4 egg whites
¼ tsp. cream of tartar
1/3 cup grated Parmesan cheese
Crab meat filling (We'll get to that)
Grease jelly roll pan, 15 ½ x 10 ½ 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 350. Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Stir about
¼ of the egg whites into egg yolk mixture. Gently fold egg yolk mixture and cheese into remaining egg whites. Pour into pan. Bake until puffed and golden frown, about 45 minutes.
Immediately loosen soufflé from edges of pan; invert on cloth covered cooling rack. (See Warning)
Spread soufflé with crab meat filling; roll up from narrow end. Cut into 1 1/4 inch slices.
Crab meat filling:
4 green onions, finely chopped
2 tbsp. butter
2 packages (6 oz ea.) frozen crab meat, thawed, drained and flaked, or 2 cans (6 oz ea.) crab meat, drained well and cartilage removed.
1 package (3 ox) cream cheese, softened
1/3 cup half and half cream
2 tbsp. snipped parsley
Dash or red pepper sauce
Salt and pepper
Cook and stir green onions in margarine until tender. Stir in remaining ingredients; heat until hot.