Crab Souffle Roll Recipes

CARIBBEAN CRAB SOUFFLE

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.

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

CRAB ROLLS

Steps:

• In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
• Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

SOUFFLE ROLL-UP

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth. , In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes., In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan. , Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight., In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving., To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.

CRAB SOUFFLE ROLL

Steps:

• 1. Line a 15x10x1-inch baking pan with foil, extending foil 1 inch beyond the edges of pan. Grease and lightly flour the foil. Set pan aside.
• 2. For souffle roll, in a medium saucepan melt the 3 tablespoons margarine. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat. In a medium mixing bowl slowly stir thickened mixture into beaten egg yolks. Cool slightly.
• 3. In a large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed till stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread in prepared pan.
• 4. Bake in a 375 oven about 15 minutes or till souffle is puffed, slightly set, and a knife inserted near the center comes out clean.
• 5. Meanwhile, for the filling, in a small heavy saucepan melt the 2 tablespoons of margarine. Stir in the 1 tablespoon flour. Add the milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, green onions, and, if desired, sherry. Set filling aside.
• 6. Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over souffle, foil side down. Invert souffle, onto baking sheet. Carefully peel foil off the top of the souffle.
• 7. Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and help roll up souffle, jellyroll style, starting from one of the short sides.
• 8. Transfer the souffle roll to an ovenproof serving platter. Return souffles roll to the oven for 10 to 15 minutes till heated through.

CRAB STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
• Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
• Melt 10 tablespoons of butter in a small pan and set aside.
• Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
• Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

CHEDDAR-CRAB SOUFFLE

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.

SHA'S CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400°F
• 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.