* Exported from MasterCook *

HERBED CRAB SOUFFL

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Seafood Crabs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg crab
blue swimmer crabs cooked
1/4 cup mayonnaise
2 tbsp cream
3 green onions -- chopped
2 tsp freshly chopped dill
1 tbsp chopped parsley
2 tbsp chopped watercress
2 tsp grated lemon rind
salt and freshly ground pepper
3 lg egg whites
2 tbsp grated parmesan cheese
chives -- to garnish

Break off tail flaps from crabs; remove and reserve top shells and claws. Remove crabmeat from shells and place in a bowl. Discard stomachs and gills and wash inside of crab thoroughly. Discard any pieces of hard shell, leaving shells completely hollow so soufflé mixture can be spooned into them.
Combine the mayonnaise, cream, green onions, dill, parsley, watercress, lemon rind, salt and pepper and add to the crab.
Beat egg whites in a clean bowl until soft peaks form, gently fold into crab mixture. Spoon crab mixture evenly into each hollow shell. Sprinkle on parmesan and bake in hot oven, 200°F-105C, for about 10 minutes, or until soufflé mixture is puffy and firm to touch. Remove from oven and garnish top with snipped chives. Decorate each plate with reserved top shells and claws.


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Per Serving (excluding unknown items): 263 Calories; 16g Fat (53.9% calories from fat); 29g Protein; 2g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 567mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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