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Recipe by: faren
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See below ingredients and instructions of the recipe
1 1/2 c Crab;cooked 1/4 c Milk;Scalded
6 Egg;separated; 1/4 c Scallion;chopped
2 Egg;whites of; 1/8 ts Pepper
1/4 c Flour;white 1/8 ts Salt
4 tb Butter
Melt butter over low heat in saucepan. Add flour, cook one minute.
Slowly add hot milk, stirring constantly till thickened.
Remove sauce from heat. Add four Tbl. of sauce to egg yolks, beat
well. Add egg yolks to sauce. Stir crab meat and scallions into
sauce, add salt and pepper.
Whip egg whites till they form stiff peaks. Add 1/4 of the egg
whites to the crab mixture, fold gently. Fold the crab mixture into
the remaining egg whites.
Pour mixture into a buttered nine inch souffle dish and bake in a
pre- heated 375 degree oven for 35-40 minutes, until light brown.
Serve immediately.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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