3 tablespoons of butter
1 tablespoon of finely chopped onion
1/4 cup of all-purpose flour
3/4 cup of milk
to taste with salt and pepper
1 tablespoon of curry powder
2 tablespoons of freshly squeezed lemon juice
1 1/2 cups of cooked crab (can be used from a can)
4 egg yolks slightly beaten
6 egg whites
3 tablespoons of butter
1 tablespoon of finely chopped onion
1/4 cup of all-purpose flour
3/4 cup of milk
to taste with salt and pepper
1 tablespoon of curry powder
2 tablespoons of freshly squeezed lemon juice
1 1/2 cups of cooked crab (can be used from a can)
4 egg yolks slightly beaten
6 egg whites
Preheat the oven
Melt the butter, add the onion and sauté for 2-3 minutes without browning
Add the flour
Mix well
Gradually add the milk, stirring constantly until it thickens, then let it boil, stirring continuously
Season to taste and add the curry powder
Add the lemon juice, crab meat, and egg yolks
Beat the egg whites until stiff and fold them into the mixture before it
Pour into individual buttered molds
Bake in a moderate oven for 25-30 minutes or until golden brown
Serve immediately, warm, and divide into four portions
