Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE SOUFFLES-----------------------------
1 Boiled crab; -OR-
6 oz -Prepared Crabmeat
6 oz Prepared laverbread
-OR- nori or spinach
2 oz Butter
2 oz Flour
3/4 pt Milk
3 Eggs
1/2 ts Grated nutmeg
Salt pepper

------------------------COCKLE SAUCE-----------------------------
1/4 pt White sauce from souffle mix
1/4 pt Whipping cream
4 oz Cockles or clams (shelled)
2 oz Prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat -
discarding only the mouthpiece and the grey "dead man's fingers" that
fringe the inside carapace. For extra flavour, make a stock with crab
shell, flavoured with a piece of carrot and a quarter of onion, and
boil down to a couple of well-flavoured tablespoons which can replace
the equivalent milk in the basic white sauce given above.

Prepare the white sauce; melt the butter in a small pan. Stir in the
flour and fry gently until the mixture is still pale but sandy. Whisk
in the milk slowly, beating till you have a thick sauce. Simmer for 5
minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the
crabmeat and prepared laverbread into the sauce. Season with salt,
pepper and nutmeg. Separate the eggs. Beat the whites until quite
stiff. By now the sauce will be cool enough to stir in the yolks.
Fold in the whites, turning well to "tire" the mixture. Taste and
adjust the seasoning. Butter eight small souffle dishes and spoon in
the mixture, leaving a finger's worth for expansion. Bake for 10-12
minutes until puffed up and golden.

Meanwhile make the cockle sauce. Heat up the reserved white sauce
with the cream. Stir in the cockles and laverbread. Season with the
salt and freshly milled pepper. Serve with the souffles as soon as
they are ready.

Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias

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