Crab Souffle
Crab Souffle
The fresh crab meat in this impressive soufflé will have people thinking you trained with a professional Food Network star like Emeril.Recipe courtesy of Eggland's Best.
Prep Time
10
minutes
Cook Time
35
minutes
Servings
6
Total time: 45 minutes
Ingredients
- 1 scallion, minced
- 3 tablespoon butter
- 2 cup crab meat, fresh
- 3 tablespoon all-purpose flour
- 2 tablespoon tomato paste
- 1 1/2 cup milk, warmed
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 eggland's best egg yolks, beaten
- 4 eggland's best egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup parmesan cheese
Directions
- Set rack on lowest level of oven and preheat to 400 degrees F. Butter and flour a 2-quart soufflé dish or a 9x13 inch glass baking dish. If using a soufflé dish, extend the height of the dish with 4-inch wide collar made from folded strip of aluminum foil tied around the dish. Also butter and flour foil.
- 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. 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. 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 degrees F. Bake 25 minutes, until soufflé is puffed and golden on top and slightly jiggly in center.
- Serve immediately.