Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon

Name: Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon
Yield: 4 to 6 Servings
Ingredients: Grated Parmesan cheese; 1/2 cup crabmeat (about 3 1/2 ounces); 1/2 cup small cooked shrimp (about 3 1/2 ounces); 1/4 cup (packed) well-drained roasted red peppers from jar; 2 tablespoons fresh whole tarragon leaves; 1/4 cup (1/2 stick) butter; 5 tablespoons all purpose flour; 1 large shallot, minced; 1/8 teaspoon (scant) cayenne pepper; 1 1/4 cups whole milk; 1/4 cup dry white wine; 6 large egg yolks; 1 teaspoon salt; 8 large egg whites; 3/4 tablespoons grated Parmesan cheese

By Jeanne Thiel KelleyPhotography by Brian Leatart

March 31, 2000

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