Laverbread and Crab Souffles with Cockle Sauce
| Yield: | 8 Servings |
| Categories: | Fish |
| 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 ** |
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