Crab Souffle
Ingredients
- 1 lb. crab meat
- 3 tbsp. butter or other fat
- 1/4 cup flour
- 1 1/2 tsp. salt
- 1/2 tsp. powdered mustard
- 1 cup milk
- 3 egg yolks, beaten
- 2 tbsp. chopped parsley
- 2 tsp. grated onion
- 1 tbsp. lemon juice
- 3 egg whites beaten
Method
- Remove any shell or cartilage from crab meat.
- Melt butter, blend in flour and seasonings.
- Add milk gradually and cook until thick and smooth, stirring constantly.
- Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly.
- Add parsley, onion, lemon juice, crab meat.
- Fold in egg white.
- Place in a well-greased, 1 1/2 quart casserole.
- Place casserole in moderate oven, 350 degrees, for 1 hour or until souffle is firm in the center.
- Serve immediately. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.