3 tbsp butter
4 tbsp flour
1 1/4 cup milk or chicken stock
1 salt & pepper to taste
1 cup cleaned crabmeat
1 tbsp sherry
6 each egg yolks
8 each egg whites
1/8 tsp cream of tartar
1 pinch of salt
1/2 green pepper, chopped
1/4 cup parmesan cheese
A Recipe for
Crab Souffle With Green Peppers
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
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This Recipe for Crab Souffle With Green Peppers is one of thousands in the Recipes-to-go Meal Cookbook.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Food is an important part of a balanced diet. |
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This is a recipe for Crab Souffle With Green Peppers from the recipe cookbook of Recipes-to-go (Meal)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Forget love... I'd rather fall in chocolate! |
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
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Never serve oysters in a month that has no paycheck in it. |
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Simmer green pepper 10 min., drain and immediately add cold water
to pan. This keeps pepper green and fresh. Melt butter, add flour,
add milk or chicken stock gradually.
Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
Beat egg whites with pinch of sald and cream of tartar until stiff.
Fold sauce into egg whites and fill prepared 6-cup souffle dish.
Dust surface of unbaked souffle with Parmesan cheese. Place in
preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
will complete the meal.
Serves: 1
Crab Souffle With Green Peppers Recipe brought to you by Recipes To-Go