Preparation:
Grease a baking pan and line with parchment grease and flour parchment, set pan aside heat two-thirds the butter in a saucepan, over a medium flame add flour, heat and stir until bubbly gradually stir in milk heat to a boil and stir for 1 minute, remove from heat combine 1 tablespoon milk mixture and yolks-mix well gradually stir yolk mixture back into milk mixture stir in salt, cayenne pepper, and scallion greens add parmesan cheese-mix well cover and allow to cool to room temperature heat oven to 350 degrees combine cream of tartar and egg whites in a mixer bowl beat until stiff, but not dry gently fold yolk mixture into beaten whites pour into baking pan bake @ 350 degrees for 40-45 minutes immediately remove from pan by inverting onto a cloth-covered rack to prepare filling: heat remaining butter in a saucepan, over a medium flame add remaining scallions, heat and stir for 2-3 minutes, until softened remove from heat stir in crab, cream cheese, half and half, parsley, and pepper sauce-mix well Season to taste with black pepper and salt as needed spread onto cooled souffle rollup as for a jelly roll cut into 1/4-inch slices arrange cut-side up onto a serving platter garnish as desired serve at room temperature |
