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Crab Souffle

Chef admin | Restaurant

If you don't have a souffle dish, you may use a straight-sided casserole dish instead.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 45 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 4 tblsp. Margarine or butter
      1/2 lb. lump Crabmeat
      1 tblsp. Dry sherry
      1 cup Milk
      2 oz. shredded Cheddar cheese
      2 tblsp. chopped Parsley
      1 tblsp. plain/dried Bread crumbs
      1/4 cup All-purpose flour
      1/2 tsp. Dry mustard
      4 lg. separated Eggs

    Directions

    1. 1) Pick over crabmeat to remove any pieces of shell or cartilage. Flake crabmeat.

      2) In 3-quart saucepan over medium heat, melt margarine or butter. Stir in flour and mustard; cook 1 minute. Gradually stir in milk and sherry and cook, stirring constantly, until mixture boils and thickens. Remove saucepan from heat; gently stir in crabmeat, cheese, and chopped parsley. Cool slightly.

      3) Meanwhile, preheat oven to 350 degrees F. Grease 1 1/2-quart soufflé dish or straight-sided casserole; sprinkle with bread crumbs.

      4) In small bowl, with mixer at high speed, beat egg whites with cream of tartar until stiff peaks form. Stir egg yolks into cheese sauce; then, with rubber spatula, gently fold in whites, one-third at a time, just until blended.

      5) Pour mixture into soufflé dish. If desired, with back of spoon, make 1-inch-deep indentation all around in soufflé mixture, 1 inch from edge so center will puff up like a top hat when soufflé is done. Bake soufflé 40 to 45 minutes until knife inserted under top hat comes out clean, loosely covering soufflé with foil after 40 minutes if top begins to brown too much. Serve immediately.

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