Soufflé de Crabe

Name: Soufflé de Crabe (Crab Soufflé)
Cuisine: French
Ingredients: crab; madeira; soufflé; paper towels; crabmeat

Crab Soufflé

Preparation info

Appears in

Published 1974

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