Crab Souffle Roll - Kraft Recipes Top
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Crab Souffle Roll

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  • 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.


*Make ahead directions: Prepare as above through step 7. Cover and chill the souffle roll for up to 24 hours. Bake, covered, in a 375 oven for 40 minutes or till heated through. *Ham or Turkey Souffle Roll: Prepare as above except substitue 3/4 cup chopped fully cooked ham or smoked turkey for the crabmeat. Do not use the dry sherry.

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