CRAB SOUFFLE WITH GREEN PEPPERS

      Title: CRAB SOUFFLE WITH GREEN PEPPERS
  Categories: Shellfish, Cheese/eggs, Main dish
       Yield: 1 Servings
  
       3 tb Butter
       4 tb Flour
   1 1/4 c  Milk or Chicken stock
            Salt & pepper to taste
       1 c  Cleaned crabmeat
       1 tb Sherry
       6 ea Egg yolks
       8 ea Egg whites
     1/8 ts Cream of tartar
            Pinch of salt
     1/2    Green pepper, chopped
     1/4 c  Parmesan cheese
  
      Simmer green pepper 10 min., drain and immediately add cold water
   to pan.  This keeps pepper green and fresh. Melt butter, add flour,
   add milk or chicken stock gradually.
   
      Remove pan from heat and add egg yolks, 1 at a time. Add drained
   peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
   Beat egg whites with pinch of sald and cream of tartar until stiff.
   Fold sauce into egg whites and fill prepared 6-cup souffle dish.
   
      Dust surface of unbaked souffle with Parmesan cheese. Place in
   preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
   25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
   will complete the meal.
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