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Source: America's Favorite Food Associations

Herbed Crab Souffle
A flavorful first course!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30-40 minutes
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3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
1 1/2 cups crabmeat, flaked
2-3 tablespoons fresh herbs, minced
2 egg yolk
4 egg whites

Preheat the oven to 375°F. Generously butter a 1
1/2-quart soufflé dish. Melt the butter in a medium
saucepan, add the flour and cook over medium heat
until the flour foams, stirring often with a whisk, 2 to 3
minutes. Slowly pour in the milk and whisk to mix well.
Continue cooking until thickened, 2 to 3 minutes. Whisk
in the lemon zest and salt and pepper to taste. Take the
pan from the heat, stir in the crabmeat, herbs and egg
yolks and set aside.

Beat the egg whites until stiff; do not overbeat or they
will become grainy. Add 1/4 of the egg whites to the
crabmeat mixture and stir to mix. Add to remaining egg
whites and gently fold in to thoroughly mix.

Pour the soufflé mixture into the prepared dish,
smoothing the top. Bake in the preheated oven until
puffed up tall and nicely browned on top, 30 to 40
minutes. Serve immediately.

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