Soufflé Au Crabe Recipes

SOUFFLé AU CRABE

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.