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Congratulations!<br />We hope you will enjoy the recipe!
Ingredients
- 0.5 Pound Crabmeat
(1/2 pound)
- 1 Packet MAGGI® Flavour D’ Pot Crab Flavour (10g)
- 4 Tablespoons Margarine
- 1/4 Cup All-Purpose Flour
- 1/2 Tablespoon MAGGI Curry Powder 92g Sachet
- 1 Package MAGGI® Coconut Milk Powder (25g)
- 1 Teaspoon Yellow Mustard
- 1 2/3 cup CARNATION® Reduced Fat Evaporated Milk (330ml)
- 1/2 Cup Parmesan cheese, grated
- 1 Tablespoon Parsley
(finely chopped)
- 1 Tablespoon Chadon Beni
(finely chopped)
- 1 Tablespoon Breadcrumbs
- 4 Units Eggs
(separated)
- 1/2 Teaspoon Cream of Tartar
Instructions
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2. In a 3-quart saucepan, melt margarine over medium heat. With a wooden spoon, stir in flour, curry, MAGGI Coconut milk powder and mustard, cook, stirring for 1 minute.
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7. Stir egg yolk into cheese mixture, then, with a spatula, gentle fold in egg whites, one-third at a time, just until blended. Pour into Soufflé dish.