CRAB Soufflé


Pretty easy to prepare
-120 g crab meat (canned or frozen)
-150 g fried crab meat (bottled or bulk)
-Two crab claws cooked (fresh or thawed)

-6 eggs
-50 g butter
-50 g flour
-400 ml of milk
-salt and pepper

1.Wring out the crab meat and dry it on absorbent paper. Prepare a white sauce (béchamel): Melt 40 g butter in a pan when it makes the foam, put 40 g of flour, stir with whisk and pour the milk in a thin, still beating with whisk on low heat until sauce thickens.
2.Use now the salt and the pepper and  fragrant with a little nutmeg . Break the eggs, separating the egg white from the yolk (you use only 4 yolks in this recipe) . Take the pan from the heat and incorporate into sauce 4 egg yolks and crabmeat, stirring long .
3.Beat the egg whites . Incorporate them carefully in the preparation obtained and add at the same time  little by little the crabmeat shredded. Carefully husked the crab claws.
4.Preheat oven to step 8 (or at 240 ° C). Brush with butter and dusted with flour the soufflé form (with a diameter aprox of 20cm ) .
5.Pour the composition , taking care not to exceed 2/3 of the height of the form . Put over the crab claws . Place in oven and reduce temperature to step 6-7 (or at 200 ° C) and bake it for about 20 minutes .
6.Reduce the temperature again at step 6 (180 ° C) and continue baking another 15-20 minutes . Serve immediately after removing the soufflé from oven .

Tip : If you prefer to make soufflé in individual servings you have to reduce the cooking time in half.

TIME OF COOK : 40 min

For 4-6 persons

CRAB Soufflé

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