Crab Soufflé Roll

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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.


This is a show stopper.  It's fussy to make (don't nip the wine until this one is done) but it's worth every bead of sweat.  It's a very rich dish so I like to serve it with a light green salad and simple rice (saffron rice is nice).  Throw some Cheese Stuffed Pears on the table and forget dessert.  You are now a hero.

Preheat Oven To: 350

Serves:  6

Serve With:  Dry white wine, Shrimp salad or Orange fennel salad, Saffron rice, Brussels sprouts in orange butter or Mixed Vegetable Sauté and Cheese stuffed pears

Warning: This is where the tricky part comes in.  You will have to be sure to position the soufflé on the towel so that about 2 inches of the end of the soufflé are beyond the edge of the cloth. Place the extended end of the soufflé directly on your serving plate with the end as close to the center of the plate as possible, Use something to prop up the opposite side of the plate in order to make the lip of the plate as flush as possible with the cooling rack.  Use the cloth to help you roll the soufflé from the opposite end.  When you roll the soufflé up (jellyroll style) you will be able to roll this very fragile assembly directly onto the serving plate seam side down.