Soufflé Au Crabe Recipes
CARIBBEAN CRAB SOUFFLE
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
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
SOUFFLé AU CRABE
Make and share this Soufflé Au Crabe recipe from Food.com.
Provided by Alskann
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter.
- Melt the butter in saucepan over medium heat, then whisk in the flour.
- Gradually whisk in the cream, stirring constantly, until the sauce boils.
- Cook for an additional 30 seconds to cook flour.
- Remove from heat and stir in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Mix well. Set aside.
- Whisk in the egg yolks, one by one.
- Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go.
- Stir and adjust seasoning to taste. (You should go a bit heavier on the seasoning to counteract the blandness of the egg whites).
- In a very clean bowl, beat the egg whites until stiff.
- Gently fold 1/4 of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible.
- Pour the soufflé mixture into the prepared dish.
- Smooth the top with a spatula. Run your thumb around the edge of the dish. At this point the soufflé may be refrigerated up to two hours before baking.
- Bake about 20-25 minutes, until puffed and browned.
- Serve immediately.
Nutrition Facts : Calories 179.8, Fat 13.3, SaturatedFat 7.8, Cholesterol 107.4, Sodium 413.4, Carbohydrate 6.4, Fiber 0.2, Sugar 1.5, Protein 8.9
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