With a wooden spoon, stir the meat and add the flour, continue cooking for 1 minute. Gradually add the milk and sherry, mixing with a whisk. Cook until it begins to boil and remove from heat.
Add the crab meat, cheese, and parsley, and mix well.
Meanwhile, preheat the oven to 180 degrees Celsius. Prepare 1 large souffle dish by greasing it with a little butter and coating it with breadcrumbs.
In an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form.
Add the egg yolks to the cheese mixture and, using a spatula, gradually fold in the egg whites until the souffle is well mixed.
Pour the mixture into the souffle dish and bake for 40 minutes or until it is fluffy and golden. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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