Crabmeat Soufflé Ii 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.

CRABMEAT SOUFFLé II

Steps:

• 1. Pick over and flake crabmeat. Mince ginger root and scallion. 2. Heat oil. Add ginger root and scallion stir-fry a few times. Add crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove mixture from pan and let cool. 3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold water to a paste then blend into milk-stock mixture along with remaining salt. 4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock mixture. Then fold in stir-fried crabmeat. 5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over medium-high heat, stirring constantly, while gradually adding remaining stock. 6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SOUFFLéED CRAB-MEAT CANAPéS

Steps:

• Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
• Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
• In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
• Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

SOUFFLé SANDWICH WITH CRABMEAT

Steps:

• Butter a large shallow baking dish.
• In it place half the buttered bread slices (crusts removed).
• Lay cheese slices on bread and sprinkle crabmeat on cheese.
• Beat together eggs, milk, salt in mixer bowel while you lay remaining 8 slices of bread (crusts removed) on top of crabmeat.
• Pour beaten egg mixture over all.
• Top with Parmesan cheese generously.
• Cover and referigerate overnight (at least 8 hours).
• Bake uncovered 1 hour at 325 degrees.
• Cut carefully and remove with spatula to 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.