Preparation:
heat butter in a skillet, over a medium flame add scallions and water chestnuts heat and stir for 3 minutes add cream, heat and stir until thickened remove from heat stir 1 tablespoon cream mixture into yolks-mix well stir yolk mixture back into cream mixture beat by hand until well blended add mustard, worcestershire, lemon juice, tabasco sauce, and tomato paste
heat and stir until well blended fold in crabmeat season to taste with salt and white pepper gently fold in beaten egg whites spoon into a buttered souffle dish sprinkle with grated parmesan run your thumb around the inside of the top rim bake @ 375 degrees for 25 minutes, until well browned remove from oven serve at once |
