Best Crab Souffle Roll Recipes

CRAB SOUFFLÉ ROLL

Steps:

• Grease Jelly roll pan, 15 1/2 x 10 1/2 x 1. Line bottom with parchment paper, grease lightly & flour. Heat butter over medium heat until melted. Remove from heat, stir in flour. Cook over low heat stirring constantly until smooth & bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Remove from heat. Beat in egg yolks, 1 at a time. Stir in salt, red pepper & chives. Cool covered to room temp, stirring occationally. Heat oven to 350 F. Beat egg whites and cream of tartar in large bowl until stiff but not dry. Stir in 1/4 of egg whites into egg yolk mixture. Gently fold egg yolk mixture & cheese into remaining egg whites. Pour into pan. Bake 45 mins. Immediately loosen, invert on cloth covered cooling rack, spread souffle with filling & roll up from narrow end. Prepare filling:Cook & stir w/ green onions, add other ingredients. Heat until hot.

CRAB SOUFFLE ROLL

Steps:

• 1. Line a 15x10x1-inch baking pan with foil, extending foil 1 inch beyond the edges of pan. Grease and lightly flour the foil. Set pan aside.
• 2. For souffle roll, in a medium saucepan melt the 3 tablespoons margarine. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat. In a medium mixing bowl slowly stir thickened mixture into beaten egg yolks. Cool slightly.
• 3. In a large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed till stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread in prepared pan.
• 4. Bake in a 375 oven about 15 minutes or till souffle is puffed, slightly set, and a knife inserted near the center comes out clean.
• 5. Meanwhile, for the filling, in a small heavy saucepan melt the 2 tablespoons of margarine. Stir in the 1 tablespoon flour. Add the milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, green onions, and, if desired, sherry. Set filling aside.
• 6. Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over souffle, foil side down. Invert souffle, onto baking sheet. Carefully peel foil off the top of the souffle.
• 7. Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and help roll up souffle, jellyroll style, starting from one of the short sides.
• 8. Transfer the souffle roll to an ovenproof serving platter. Return souffles roll to the oven for 10 to 15 minutes till heated through.