Review of last recipe (photo above) - I couldn't see myself making any kind of pot pie without adding carrots and peas.  Just onions and mushrooms would not cut it.  Overall, very tasty, although it needed extra salt and pepper.  The chicken was tender and the red wine sauce was very good.  The preparation was quite time consuming, however, which would probably make me shy away from making it again.

TODAY'S RECIPE - CRABMEAT SOUFFLE

Serves 4

1 cup chopped green onions
1/2 tsp tarragon
5 tbsp butter
5 tbsp flour
1 cup milk
1 tsp salt
1/2 tsp pepper
1 cup (4 oz) shredded cheddar or swiss cheese
2 tbsp tomato paste
6 eggs, separated
6 oz crabmeat
1/8 tsp cream of tartar

In a small skillet, saute onions with tarragon in butter until tender.

In a medium non-stick saucepan, stir flour with milk until blended.  Stir constantly over high heat until thickened and smooth for 1 minute.  Remove from heat and add salt, pepper, cheese and tomato paste, and stir until cheese is melted.  Beat in yolks one at a time, beating well after each one.  Stir in crabmeat and green onions.

In a large bowl, beat egg whites until foamy.  Add cream of tartar and continue beating until whites hold short, moist peaks.  Stir a quarter of the whites into sauce to lighten, then pour sauce over remaining whites.  Fold together until almost completely blended; the mixture may be slightly marbleized. 

Pour into well greased 1 1/2 quart souffle dish fitted with collar (I made a collar out of buttered parchment paper), and smooth top.  Bake in preheated 375 degree oven for 25-35 minutes, depending if you like it saucy or firm in the center.

Remove collar and serve immediately.

Nutritional Information - 425 calories, 29 G protein, 16 G carbohydrates, 27 G fat, 479 mg cholesterol, 2428 mg sodium