Crabmeat Soufflé

Preparation info
  • 3 to 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon grated onion
  • ¼ cup</

Method

  1. Preheat oven to moderate (375°F.).

  2. Melt the butter, add the onion, and sauté for two or three minutes without browning. Blend in the flour.

  3. Gradually stir in the milk, bring to a boil, stirring, and simmer for one minute. Se