Title: Crab Souffle Roll
Categories: Appetizer Seafood Cheese
Yield: 7 Servings
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 2 | c | Milk |
| 4 | | Egg Yolks |
| 1/2 | ts | Salt |
| 1 | | Dash Of Red Pepper |
| 2 | ts | Snipped Chives |
| 4 | | Egg Whites |
| 1/4 | ts | Cream Of Tartar |
| 1/3 | c | Parmesean Cheese |
| CRABMEAT FILLING |
| 4 | | Scllaions (Finely Chopped) |
| 2 | tb | Butter |
| 2 | pk | (6 Oz. Each) Crabmeat |
| 3 | oz | Cream Cheese |
| 1/3 | c | Half And Half |
| 2 | ts | Snipped Parsley |
| 1 | ds | Tabasco |
| 1 | | Salt And Pepper To Taste |
Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper, grease lightly and
flour. Heat butter and remove from heat. Stir in flour. Cook over low
heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat
to boiling, stir constantly. Boil and stir 1 minute. Remove from heat,
beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and
cheese. Cool at room temp, cover mix to prevent film. Heat oven 350øF.
Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites
into mixture, fold in remaining whites. Bake until puffed and golden brown
35-45 minutes. Immediately loosen souffle from edges of pan, invert on
cloth covered cooking rack. Spread with filling. Roll from narrow end
~cut desired slices when cool. Cook and stir green onions in butter til
tender. Stir in remaining ingredients. Heat until hot.