Artichoke-Crab Souffl

Ingredients

  • Vegetable cooking spray
  • 2 bacon slices
  • 1/4 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% low-fat milk
  • 1/4 cup egg substitute
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground red pepper
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • 1/2 pound lump crabmeat, shell pieces removed
  • 4 egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar

Description

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