1802 House B&B

Kennebunkport, Maine

Specialty Recipe

Crabby Brie Souffles

Ingredients

4 Tablespoons butter

2 Tablespoons chopped onion

1 cup Maine crabmeat

1/4 pound brie, sliced

1/4 cup white flour

1-1/4 cups milk

4 egg yolks

6 egg whites

Sauce:

1/2 cup fresh cream, whipped

1/2 cup sour cream

Lemon juice from 1/2 lemon

5 Tablespoons chives, freshly snipped or dried

Preheat the oven to 350 degrees. Mix sauce ingredients together and set aside. Butter 6 medium-sized (individual servings) souffle dishes. Create aluminum foil collars for souffle dishes by folding sheets of aluminum foil into thirds. Butter one side of the collars and wrap around souffle dish to extend height of rim. Melt 2 Tablespoons butter in a skillet. Add onion and saute until translucent. Add the crabmeat and continue to heat to warm the crabmeat. Lay the slices of brie on top of the crabmeat/onion mixture and cover so cheese will melt.

In a small saucepan, melt the remaining butter. Add flour and continue heating to "cook" the flour. Heat the milk and pour into butter/flour mixture, whisking constantly, until cream sauce is thickened. Continue whisking as you add yolks to hot cream sauce and continue to cook while whisking for 2 more minutes. Beat egg whites until stiff, but not dry. Fold crabmeat mixture into hot cream sauce mixture in a large mixing bowl. When combined, fold in beaten egg whites. Divide mixture between 6 souffle dishes and bake for 20 to 25 minutes. Serve immediately with chive sauce.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)