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
AMBER CRAB SOUFFLE
This lovely recipe is from Sacramento's Amber House by way of Kathy Smith, Chef at the Garden Inn in San Luis Obisbo, California. Make sure your cream cheese and eggs are at room temperature. I use smoked paprika and lovely chunks of Maryland crab for this.
Provided by Chef Kate
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º.
- Brush 6 individual ramekins with melted butter.
- Whisk together eggs, milk, salt, pepper and dill.
- Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
- Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
- Sprinkle with paprika.
- Bake 40-45 minutes.
Nutrition Facts : Calories 292.7, Fat 23.9, SaturatedFat 11.9, Cholesterol 467.4, Sodium 649.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 16.1
CRAB MEAT SOUFFLE RECIPE
Provided by á-708
Number Of Ingredients 13
Steps:
- Oven: 350 degrees If using frozen crab meat, be sure it is completely thawed and very well drained. Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes), then blend in flour and seasonings and cook an additional 2 minutes, stirring continuously. Gradually add milk and cook, stirring, until thickened. Remove from heat and allow to cool to lukewarm. Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add wine, crab meat and lemon juice. Beat egg whites with cream of tartar until stiff. Add about one-quarter of the whites to crab mixture and stir in well. Then gently fold (do not stir) remaining egg whites into mixture. Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Serves four.
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