• 6 small crabs or 2 cartons of crabmeat
  • 8 tablespoons (1/2 cup) Bechamel sauce, Fairly thick
  • 8 tablespoons (1/2 cup) tomato puree
  • 8 tablespoons (1/2 cup) fresh cream
  • 3 tablespoons fresh white bread crumbs
  • 4 tablespoons boiled rice
  • 3 tablespoons finely chopped onions
  • 3 coffee spoons curry powder A little butter
  • Salt, pepper, paprika and cayenne to taste
  • 3 egg yolks
  • 3 egg whites, beaten to a peak
  • Directions

    Cook minced onions in a little butter for 1 minute, add the crabmeat, the cream, the Bechamel sauce, the rice, the bread crumbs and the spices. Bring the mixture to a boil, then add the tomatoes and the 3 egg yolks, stirring briskly. Remove from fire, let it cool a little and fold in the stiffly beaten egg whites. Pour into an oven-proof soufflé dish that has been well-greased with butter Put a buttered band of paper around top of dish. 30 minutes. This delicate souffle cannot possibly wait for late gourmets, so have the gourmets sit down and, if necessary, wait for it.

    Serves 10

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