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Alma Lach

Soufflé de Crabe

Crab Soufflé

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare 1½ cups crabmeat. Remove the tissuelike cartilage from the crabmeat. Blot meat dry with paper towels. Put on

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