PREPARATION: 15 min
1 cup cooked crabmeat
4 eggs, whites and yolks separated
1 cup whole milk
3 teaspoons all purpose flour
2 teaspoons mustard
1/2 cup chopped parsley
1/2 teaspoon tobacco sauce (optional)
2 teaspoons lumpfish caviar (optional),
Butter for greasing
Preheat oven to 400 F.
Mix together crabmeat, yolks, milk, flour, mustard, parsley and tobacco sauce.
Whisk the egg whites until soft peaks form.
Add to the crab mixture, gently folding trough.
Spoon into greased soufflé dishes, sprinkle with lumpfish caviar on top.
Place in the preheated oven and bake for 25-30 minutes (small size dishes), until golden brown on top.