Crab Soufflé Mignon
Recipe appetizers for 4 people based on Crab - cooking method oven.
Preparation:
Preparation: Make the béchamel sauce with about 30 g of flour, when ready add the chopped crabmeat, season with salt and pepper; add the egg yolks to the mixture and when they are well blended the whipped egg whites. Fill only two-thirds of the buttered casserole dishes. Put in the hot oven for about half an hour. Serve immediately
Ingredients:
Ingredients: 1 Can of Crab Meat - A Little Bechamel - 4 Eggs - Salt - Pepper
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