Crab Souffle Roll Recipes

CRAB SUMMER ROLLS

Steps:

• For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
• For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
• Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

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.

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON

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.

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.

CRAB SOUFFLE ROLL

Steps:

• 1. Line a 15x10x1-inch baking pan with foil, extending foil 1 inch beyond the edges of pan. Grease and lightly flour the foil. Set pan aside.
• 2. For souffle roll, in a medium saucepan melt the 3 tablespoons margarine. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat. In a medium mixing bowl slowly stir thickened mixture into beaten egg yolks. Cool slightly.
• 3. In a large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed till stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread in prepared pan.
• 4. Bake in a 375 oven about 15 minutes or till souffle is puffed, slightly set, and a knife inserted near the center comes out clean.
• 5. Meanwhile, for the filling, in a small heavy saucepan melt the 2 tablespoons of margarine. Stir in the 1 tablespoon flour. Add the milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, green onions, and, if desired, sherry. Set filling aside.
• 6. Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over souffle, foil side down. Invert souffle, onto baking sheet. Carefully peel foil off the top of the souffle.
• 7. Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and help roll up souffle, jellyroll style, starting from one of the short sides.
• 8. Transfer the souffle roll to an ovenproof serving platter. Return souffles roll to the oven for 10 to 15 minutes till heated through.