Soufflé de Crabe

Crab Soufflé

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