From France- a Souffle-type base spread with a creamy crabmeat filling and rolled Serve as a light main dish accompanied by a tossed green salad or use smaller servings for appetizers
Crabmeat filling -
Cook and stir green onions in margarine until tender. Stir in remaining ingredients; heat until hot
Souffle -
Grease jelly roll pan, 15 1/2 x 10 1/2 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. 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 tarter in large mixer bowl until stiff but not dry. Stir about 1/4 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 brown, about 45 minutes. Immediately loosen souffle from edges of pan; invert on cloth-covered cooling rack. Spread souffle with Crabmeat filling; roll up from narrow end. Cut into 1 1/4 inch slices.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 333 | ||
Calories from Fat: 241 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 167.2mg | 51 % | |
Sodium 669.8mg | 23 % | |
Potassium 217.5mg | 6 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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