Crab Souffle Roll

• 1/2 cup butter
• 1/2 cup flour, all-purpose
• 2 cups milk
• 4 each egg yolks
• 1/2 teaspoon salt
• 1 dash hot chili peppers
• 2 teaspoons chives snipped
• 4 each egg whites
• 1/4 teaspoon cream of tartar
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 4 each scallions, spring or green onions finely chopped
• 2 tablespoons butter
• 2 packages crab meat 6 ounces each
• 3 ounces cream cheese
• 13 cup light cream (half&half)
• 2 teaspoons parsley leaves snipped
• 1 dash red hot pepper sauce
• 1 x salt
• 1 x black pepper

1. Grease 15 1/2 x 15 1/2 x 1 inch pan.
2. Line with waxed paper- grease lightly and flour.
3. Heat butter and remove from heat.
4. Stir in flour.
5. Cook over low heat, stirring til smooth and bubbly.
6. Remove from heat, stir in milk.
7. Heat to boiling, stir constantly.
8. Boil and stir 1 minute.
9. Remove from heat, beat in egg yolks, one at a time.
10. Stir in salt, red pepper, chives, and cheese.
11. Cool at room temperature cover mix to prevent film.
12. Heat oven 350F (180C).
13. Beat in whites with cream of tartar, sitff not dry.
14. Fold in 1/4 whites into mixture, fold in remaining whites.
15. Bake til puffed and golden brown 35 to 45 minutes.
16. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack.
17. Spread with filling.
18. Roll from narrow end and cut desired slices when cool.
19. Cook and stir green onions in butter til tender.
20. Stir in remaining ingredients.
21. Heat til hot.

butter, flour, milk, egg yolks, salt, hot chili peppers, chives, egg whites, cream of tartar, parmesan, scallions, butter, crab meat, cream cheese, light cream, parsley, red hot pepper sauce, salt, black pepper

Taken from recipeland.com/recipe/v/crab-souffle-roll-33382 (may not work)