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1 c chopped green onions
2/3 c butter
1/2 c flour
2 tsp salt
1 tsp pepper
1 1/4 c light cream
1/3 c tomato paste
8 eggs, separated
12 oz crab meat, flaked

Cook onions in butter until tender. Stir in flour, salt and pepper; cook over low heat until smooth, stirring constantly. Stir in cream and tomato paste; bring to boiling point. Stir in beaten egg yolks; remove from heat. Stir in crab meat; cool to room temperature. Beat egg white until stiff; fold 1/4 of the egg white into crab meat mixture. Fold in remaining egg white gently; place in 2 buttered casseroles. Bake in preheated 375 degree oven for 30 minutes or until knife inserted in center comes out clean. Garnish with parsley and lemon wedges. Serve immediately.