Dungeness Crab Souffle Recipes

DUNGENESS CRAB SOUFFLE

DUNGENESS CRAB SOUFFLE image

Categories Egg Fish Bake Casserole/Gratin

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 Dungeness crab (about 2 lbs)
1 can (8 oz) shrimp bisque soup, ready to eat
1 jigger dry sherry
1 Tbsp dry mustard
1/2 tsp salt
3 Tbsp flour
3 Tbsp butter
3 egg yolks
6 egg whites
9 slices bread, buttered, no crust, cut into 1/2 inch strips
10 oz grated cheddar cheese

Steps:

Set the oven to 350 degrees. Prepare the base: Melt 3 Tbsp of butter in a sauce pan. Add 3 Tbsp of flour, and stir until completely mixed. Add 1 can (8 oz) of shrimp bisque soup, 1 jigger dry sherry, 1 Tbsp dry mustard, and 1/2 tsp salt. Bring to a slow simmer, stirring constantly, for 2 minutes. Allow to cool, 5 to 10 minutes. Beat the 3 egg yolks until lemony. Add the yolks to the mixture slowly, stirring constantly. Set aside. Prepare the crab: Remove all meat from the shell, leaving pieces as intact as possible. Prepare the egg whites: Beat the egg whites until stiff. Final assembly: Add the beaten egg whites to the mixture, being careful not to stir them too much. Use a 2 1/2 quart oven proof casserole. You will prepare 3 layers of bread, crab meat, cheese,and base mixture. For each layer, place one third of the bread strips in the casserole. Then add one third of the crab meat, and one third of the base mixture, and one third of the cheese. Bake at 350 for one hour and 15 minutes (75 minutes).

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

Ingredients

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

Ingredients

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.

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