Crab Souffle (Souffle Au Crabe) Recipe



Crab Souffle (Souffle Au Crabe) Recipes

Ingredients :

40g (1.5 oz) butter plus extra for greasing

40g (1.5 oz) plain flour

300ml (1/2 pint) milk

6 eggs, size 1, separated

60ml (4 tbsp) canned lobster bisque

salt and freshly milled black pepper

200g (7 oz) can white crab meat, drained

Method :

Melt the butter in a large saucepan. Stir in the flour, then cook gently for 2 minutes, stirring all the time. Gradually pour in the milk, stirring vigorously, and bring the sauce to the boil. Stir continuously to prevent the sauce from sticking: it should be thick and quite smooth.

Take the saucepan off the heat, then beat in the egg yolks one at a time. Stir in the lobster bisque and seasoning, then mix in the crab meat.

Thoroughly butter a 2.5 liter (4 1/4 pint) souffle dish. Whisk the egg whites until they stand in firm peaks but do not over whisk them until they are dry. Add a small spoonful of the whites to the crab mixture and beat it in to soften the sauce. Carefully fold in the remaining whites. Turn the mixture into the dish. Bake at 160C (325F) mark 3 for 1 hour, until risen and golden,. Serve at once.

Serves 4

If the souffle is baked in a non-assisted oven, it will be cooked after about 45 minutes.


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