Cheddar Crab Souffle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEDDAR-CRAB SOUFFLE



Cheddar-Crab Souffle image

A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.

Provided by Ms. Ayons dishes

Categories     Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 (6 ounce) package frozen crabmeat
1 cup shredded sharp cheddar cheese
1 cup chopped green onion
2 tablespoons butter
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1 teaspoon cayenne pepper
6 eggs, separated
1/2 teaspoon cream of tartar

Steps:

  • Thaw crabmeat, save juices. Blend with cheese. Set aside.
  • Saute green onions in butter until soft but not browned.
  • Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
  • Stir in the egg yolks. Blend in crabmeat and cheese.
  • Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
  • Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
  • Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
  • Good served with marinated broccoli salad, hot rolls or french bread.

NEVER-FAIL CHEESE SOUFFLE



Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories     side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

Steps:

  • Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
  • Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
  • Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
  • About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

COTTAGE CHEESE SOUFFLE



Cottage Cheese Souffle image

An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!

Provided by Ivan

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 10

4 eggs
6 ½ tablespoons whole wheat flour
1 teaspoon baking powder
1 pinch salt to taste
½ teaspoon minced garlic, or to taste
1 pinch crushed red pepper flakes, or to taste
1 pinch ground nutmeg, or to taste
2 ¼ cups cottage cheese
1 (8 ounce) package shredded Cheddar cheese
5 slices bacon, finely diced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
  • In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
  • Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 g

CHEDDAR, BACON, AND SCALLION SOUFFLé



Cheddar, Bacon, and Scallion Soufflé image

Categories     Mixer     Egg     Side     Bake     Kid-Friendly     Cheddar     Bacon     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

Steps:

  • In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

CARIBBEAN CRAB SOUFFLE



Caribbean Crab Souffle image

My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.

Provided by Esmee Williams

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 8

Number Of Ingredients 15

½ cup sweetened, flaked coconut
4 tablespoons unsalted butter
⅓ cup celery tops
1 clove garlic, minced
½ teaspoon curry powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
3 tablespoons unbleached all-purpose flour
1 ¼ cups milk
4 egg yolks
½ pound crabmeat
6 egg whites, stiffly beaten
¼ teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
  • Toast coconut in a non-stick skillet over low heat.
  • In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
  • In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
  • Bake for 30 minutes or until golden, puffed and still moist inside.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 7.7 g, Cholesterol 142.3 mg, Fat 10.5 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 6.2 g, Sodium 332.1 mg, Sugar 3.8 g

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON



Shrimp and Crab Souffles with Red Bell Pepper and Tarragon image

Categories     Food Processor     Egg     Pepper     Shellfish     Bake     Parmesan     Crab     Shrimp     Bell Pepper     Tarragon     Ramekin     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 15

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 cup grated Parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
  • Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
  • Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

More about "cheddar crab souffle recipes"

CRAB SOUFFLE - GOOD HOUSEKEEPING
crab-souffle-good-housekeeping image
2006-12-06 Gently stir in crabmeat, cheese, and parsley. Cool slightly. Meanwhile, preheat oven to 350 degrees F. Grease 1 1/2-quart soufflé dish, …
From goodhousekeeping.com
Cuisine French
Estimated Reading Time 1 min
Servings 4
Calories 315 per serving
  • Gradually whisk in milk and sherry and cook, whisking constantly, until mixture thickens and boils.


CRAB SOUFFLE CASSEROLE - GOOD HOUSEKEEPING
2006-12-06 Pick over crabmeat to remove any pieces of shell or cartilage. Flake crabmeat. In 3-quart saucepan over medium heat, melt margarine or butter. Stir in flour and mustard; cook …
From goodhousekeeping.com
Servings 4
Total Time 1 hr 30 mins
Category Thanksgiving, Dinner, Main Dish
Calories 370 per serving


PURINA FANCY FEAST DUOS CHEDDAR & CRAB SOUFFLE FLAVORS CAT …
Find thousands of pet supplies at low prices. Shop online for dog, cat, fish, bird, and small animal supplies at Amazon.ca
From amazon.ca
Reviews 16


CRAB SOUFFLE RECIPE | MYRECIPES
2009-05-30 Season with cayenne and salt. Remove from heat and whisk in beaten egg yolks. Stir in Parmesan cheese. In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat. Place dish in oven and immediately reduce heat to 275°F.
From myrecipes.com
Servings 6


BACON CHEDDAR CHEESE SOUFFLE - COOKAHOLIC WIFE
2019-04-27 Spray 4 one-cup ramekins with cooking spray (or butter them). In the bowl of a stand mixer, add your egg whites and beat on medium-high speed until stiff peaks form. Set aside. In a large saucepan, melt the butter. Once melted, add in the flour and whisk until incorporated. Cook, stirring occasionally for 3 minutes.
From cookaholicwife.com


CHEDDAR BACON SOUFFLE @ NOT QUITE NIGELLA
2016-05-12 3/4-1 cup cream. 1/2 cup gruyere or mozzarella cheese. Step 1 - Preheat oven to 180C/350F and spray 4 x 250ml/8.83oz ramekins with oil spray. Place them in a baking dish with sides so that you can make a waterbath around them. Step 2 - Place 1.5 tablespoons of butter in a saucepan and melt and saute the onion until translucent.
From notquitenigella.com


HOT CRAB SOUFFLé - SLOW FOOD IRELAND
2019-03-17 Turn heat to low and cook for 1 minute. Add S&P, cayenne and cheese. Stir well and leave to cool for 10 minutes. Beat the eggs yolks, one at a time, into the cheese sauce. Add the crab meat. In a separate grease-free bowl, whisk the egg whites until stiff. Gently fold the egg whites into the cheese sauce with a metal spoon.
From slowfoodireland.com


BILLIE'S CRAB SOUFFLE DIP – DUKE'S MAYO
Preheat the oven to 350°F and grease a 2-quart casserole dish. In a large mixing bowl, use a hand-mixer to beat the cream cheese, mayonnaise and egg until smooth. Add the crab meat, onion, cheddar cheese, salt, and pepper to the cream cheese mixture. Gently stir until well combined. Pour into prepared casserole dish and bake for 30-35 minutes ...
From dukesmayo.com


CRAB SOUFFLE - EVERYBODYLOVESITALIAN.COMEVERYBODYLOVESITALIAN.COM
2021-06-09 Prepare the Souffle: Preheat the oven to 200°C (400°F) Gas Mark 6. Grease a souffle dish with butter. Melt the butter in a pan. Add the pepper and cook over a low heat, stirring occasionally, until softened. Transfer to a food processor and process to a puree. Sprinkle the crab meat with the vermouth and set aside.
From everybodylovesitalian.com


CLASSIC CHEESE SOUFFLE WITH COASTAL CHEDDAR - FORD FARM
Prepare the soufflé dishes. Brush the base and sides with the melted butter. Dust with Parmesan. Preheat the oven to 200°C/gas 6. Boil a kettle of water. Have ready a roasting tin large enough to take the soufflé dishes. Melt the 35g of butter in a heavy-based saucepan. Stir in the flour and cook over medium heat, stirring constantly for 2 ...
From fordfarm.com


CRAB SOUFFLE - RECIPE | COOKS.COM
6 eggs 1 can crab 1 stick butter, diced 1 c. shredded Cheddar cheese 1 lb. carton cottage cheese 6 tbsp. flour stirred into cottage cheese 1 pkg. Stouffers spinach souffle (thawed)
From cooks.com


DOUBLE-BAKED CRAB SOUFFLé RECIPE BY MONTRACHET - GOURMET TRAVELLER
2016-11-01 1. Preheat oven to 150C. Butter and lightly flour six 180ml ovenproof ramekins. 2. Melt butter in a small saucepan over low heat, add flour and stir continuously until pale and combined (1-2 minutes). Add 80ml milk, stirring continuously until thick and smooth (30 seconds to 1 minute), then add remaining milk in 3 batches, stirring well between ...
From gourmettraveller.com.au


CRAB SOUFFLéS | COOK WITH M&S
1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Butter 6 x 200ml ramekins and dust the insides with the Parmesan, shaking out any excess. 2 Melt the butter in a small saucepan, stir in the flour and cook over a gentle heat for 2 minutes. 3 Remove from the heat and gradually add the milk, stirring well between each addition, until ...
From cookwithmands.com


BASIC SOUFFLé RECIPE | GET CRACKING - EGGS.CA
Notes. Variations: Cheese Soufflé: Stir 1 cup (250 mL) grated Swiss cheese and 2 tbsp (30 mL) chopped green onions into sauce mixture. Crab Soufflé: Stir 1 drained can (6 oz/170 g) crab meat, 1/2 tsp (2 mL) dried thyme, 1/2 tsp (2 mL) curry …
From eggs.ca


DUNGENESS CRAB SOUFFLéS - CAKEBREAD CELLARS
Preparation. Preheat the oven to 350°F. Butter the sides and bottoms of six 4-ounce ramekins. Coat with bread crumbs. Set aside. Lightly butter a baking sheet and set aside. Heat a medium skillet over high heat. Add the olive oil, red pepper and garlic and cook for 5 minutes to soften the peppers. Add the crab meat and sauté until heated through.
From cakebread.com


CRAB SOUFFLE — SAVORY PURSUITS
2019-01-18 Beat in egg yolks one at a time. Add Gruyere cheese and cook, stirring until blended. fold in crab meat, lemon juice and parsley. Cool. Beat egg whites until frothy. Add cream of tartar and 1/8 tsp salt. Beat until stiff peaks form. In small batches, gently fold the egg whites into souffle base with a spatula. Pour the mixture into the prepared ...
From savorypursuits.com


CHEESY CRAB SOUFFLé - ERRIGAL BAY
Use 1/2 oz (15 g) butter to grease a 2 pint (1.2 litres) soufflé dish. Sprinkle the Parmesan cheese into the dish and swirl around, knock out any excess into the next dish, and so on. 2. Melt remaining butter in a pan, add flour and cook gently for 2 minutes, stirring occasionally. 3. Remove from heat, add milk and beat vigorously, until smooth.
From errigalbay.com


LOW CARB CRAB AND CHEDDAR SOUFFLE | CARB MANAGER
Recipe Database Get instant access to 5,000+ low-carb and Keto diet recipes crafted by our test kitchen chefs and members. Keto Academy In Carb Manager’s Keto Academy you’ll learn to cook Keto and get all our best tips for low-carb health. Community
From carbmanager.com


PURINA FANCY FEAST DUOS, CHEDDAR AND CRAB SOUFFLé, 6 OUNCE
Pet Supplies ...
From amazon.ca


WORLD BEST FISH COOKING RECIPES : CHEDDAR-CRAB SOUFFLE
1 cup shredded sharp cheddar cheese ; 1 cup chopped green onion ; 2 tablespoons butter ; 5 tablespoons all-purpose flour ; 1 teaspoon salt ; 1/2 teaspoon pepper ; 1 cup half-and-half ; 1 teaspoon cayenne pepper ; 6 eggs, separated ; 1/2 teaspoon cream of tartar ; Recipe. 1 thaw crabmeat, save juices. blend with cheese. set aside.
From worldbestfishrecipes.blogspot.com


SPICED CRAB SOUFFLéS - RECIPE | SCMP COOKING
Directions. Finely mince the shallot and garlic clove. 1/12. Melt 45g (1½ oz) of butter in a small saucepan, add the shallot and garlic and cook over a low flame until soft and translucent. 2/12 ...
From scmp.com


CRAB SOUFFLE - MEATS AND SAUSAGES
Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg white. Place in a well greased 1-1/2 quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven, 350° F, for 1 hour or until soufflé is firm in the center.
From meatsandsausages.com


CRAB SOUFFLé DIP – SAUER BRANDS
Preparation. 1. Preheat the oven to 350°F and grease a 2-quart casserole dish. 2. In a large mixing bowl, use a hand-mixer to beat the cream cheese, mayonnaise, and egg until smooth. 3. Add the crab meat, onion, cheddar cheese, paprika, salt, and pepper to the cream cheese mixture. Gently stir until well combined.
From sauers.com


CHEESY CRAB SOUFFLé - ERRIGAL BAY
4 oz (125 g) Donegal brand crab meat, fresh or frozen 2 oz (50 g) Mature Cheddar cheese, grated. Method. 1. Use 1/2 oz (15 g) butter to grease a 2 pint (1.2 litres) soufflé dish. Sprinkle the Parmesan cheese into the dish and swirl around, knock out any excess into the next dish, and so on. 2. Melt remaining butter in a pan, add flour and cook ...
From errigalbay.com


CRAB SOUFFLé OMELETTE RECIPE - FOOD NEWS
How to make crab souffle with cream of Tarter? Stir in Parmesan cheese. In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat. Place dish in oven and immediately reduce heat to 275°F. Bake 25 minutes, until souffle is puffed and golden on top and slightly ...
From foodnewsnews.com


CHEDDAR CRAB SOUFFLE FOOD- WIKIFOODHUB
1 cup shredded sharp cheddar cheese: 1 cup chopped green onion: 2 tablespoons butter: 5 tablespoons all-purpose flour: 1 teaspoon salt: 1/2 teaspoon pepper: 1 cup half-and-half: 1 teaspoon cayenne pepper: 6 eggs, separated: 1/2 teaspoon cream of tartar
From wikifoodhub.com


TWICE-BAKED CRAB SOUFFLé WITH CRAB BISQUE - G'DAY SOUFFLé
Pre-heat the oven to 400 F ( 200 C). Butter and lightly flour the inside of 6 ramekins- shake off any excess flour. 9. In a medium saucepan, melt the butter over medium-low heat, then gradually whisk in the flour until the mixture becomes a paste. Gradually whisk in …
From gdaysouffle.com


CRAB SOUFFLE | EGGLAND'S BEST
Add crab meat and cook, stirring 1-2 minutes. Layer in bottom of prepared dish. In a medium saucepan, melt remaining 2 tablespoons butter over medium-high heat. When foamy, add flour and cook, stirring 1 minute. Blend in tomato paste. Gradually whisk in warm milk. Bring to a boil, whisking until sauce is thickened and smooth, 1-2 minutes.
From egglandsbest.com


CASSEROLE CRAB SOUFFLE'
Directions: Position a rack in the top part of an oven and preheat the oven to 450°F. Butter a rimmed oven-proof platter about 18 inches long and 10 inches wide with 1 tablespoon of the butter. Pour the milk and cream into a saucepan and place over low heat. Heat until small bubbles form along the edge of the pan.
From crab-o-licious.com


CHEDDAR CHEESE SOUFFLé RECIPE | MYRECIPES
Cook first 3 ingredients in a large saucepan over medium-high heat, stirring constantly, until cheese melts. Remove from heat. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Stir in breadcrumbs, salt, and pepper. Beat egg whites until stiff peaks form; fold ...
From myrecipes.com


CRAB SOUFFLES | CHICKEN OF THE SEA
Unsalted butter for greasing. 2 (6 ounce) cans Chicken of the Sea® Lump Crabmeat, drained. 7 large egg yolks. 1/4 cup whole milk. 3/4 teaspoon salt. 1/4 teaspoon ground black pepper. Pinch cayenne pepper. 1 1/2 tablespoons tarragon, chopped. 4 ounces whipped cream cheese.
From chickenofthesea.com


VINTAGE CHEDDAR SOUFFLE | WESTMINSTER CHEESE
Melt the butter in a pan over a low heat. Once melted add the flour whisking it in and cook for a few minutes. Add the milk slowly, whisking all the time. Once it has thickened slightly, add the Westminster Vintage Cheddar and whisk until all the cheese has melted. Remove the mixture from the heat and allow to cool slightly in the pan.
From westminstercheddar.com


CHEDDAR CHIVE SOUFFLéS - FIFTEEN SPATULAS
2011-09-20 Preheat your oven to 375 degrees F. In a small saucepan, melt the butter and cook until it stops sputtering (the water has cooked out). Whisk in the flour and a pinch of salt and cook for 2 minutes over medium. While constantly whisking, slowly pour in the milk, and turn the heat to high. Keep whisking, and once the mixture starts to boil, take ...
From fifteenspatulas.com


INDIVIDUAL CRAB SOUFFLES - RECIPES - HAIRY BIKERS
Preheat the oven to 180C/355F/Gas Butter the insides of six ramekin dishes and sprinkle with the grated parmesan cheese. Melt the 1oz/25g of butter in a pan and mix in the flour. Cook for a minute then gradually add the milk, bit by bit, to make a white sauce. Gently cook the sauce until thickened then add the tomato puree, mustard powder ...
From hairybikers.com


CARIBBEAN CRAB SOUFFLé ⋆ ANTILLIAANSE-ETEN.NL
2018-08-20 Stir until smooth and finally add the crab meat. Now take a medium bowl and beat the egg whites together with the lemon juice until stiff. Then mix a quarter of the egg white into the crab mixture. Then carefully fold the rest of the egg white into your souffle mixture. Make sure that the volume does not decrease!
From antilliaans-eten.nl


CRAB SOUFFLE - BIGOVEN.COM
Trim crust from remaining bread and spread across top. Combine beaten eggs and milk and pour over top. Refrigerate until ready to cook (can be overnight.) Cook for 15 minutes at 325 degrees. Take out of oven and spread soup (undiluted) over top and sprinkle with cheese and paprika. Bake one hour at 325 (F) degrees.
From bigoven.com


FRENCH AMERICAN STYLE CHEESY CRAB SOUFFLE RECIPE
In a medium skillet, cook scallion in 1 tablespoon butter over medium heat, about 1 minute just to soften. Add crab meat and cook, stirring 1–2 minutes.
From foodnewsnews.com


CRAB AND GRUYèRE SOUFFLéS RECIPE | DELICIOUS. MAGAZINE
Butter the insides of 6 x 150ml ramekins, then sprinkle with the breadcrumbs. In a bowl, mix the crabmeat with the dill, lemon zest and chilli, then set aside. Melt the butter in a saucepan, then stir in the flour. Cook for 1 minute, then gradually stir in the milk until you have a smooth, thick white sauce. Add the Gruyère, then season well.
From deliciousmagazine.co.uk


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #preparation     #occasion     #seafood     #oven     #crab     #shellfish     #brunch     #taste-mood     #savory     #equipment     #4-hours-or-less

Related Search