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Recipe of the day

Crab-Meat Souffle, Baltimore Style

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    1/4 cp flour
    1/4 tsp salt
    1/4 tsp pepper
    1/2 cp mayonnaise
    1/4 cp milk
    1/4 tsp basil
    1/4 tsp tarragon
    1 1/4 cps flaked, cleaned crab meat
    4 egg whites


    1 - Start oven at moderate (325 degrees F.).
    2 - Grease deep 7-inch casserole.
    3 - Combine flour, salt, pepper, and mayonnaise.
    4 - Do not beat.
    5 - Stir only to mix.
    6 - Add milk slowly, stirring gently.
    7 - Add herbs.
    8 - Stir only until smooth.
    9 - Stir in crab meat.
    10 - Beat egg whites until they stand in stiff points when beater is removed.
    11 - Fold crab mixture gently into whites.
    12 - Pour at once into prepared baking dish.
    13 - Set dish in shallow pan of hot water.
    14 - Bake 40 to 45 minutes.

    Makes 4 servings.

    A good Sunday luncheon dish. A delicate salad such as Belgian en-
    dive, or new potatoes with parsley-butter sauce, and very small currant
    muffins add up to a good menu. Serve fresh strawberries or red rasp-
    berries for dessert.

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