How To make Crab Souffle
Grated Parmesan cheese 2 T Minced shallots or scallions
3 T Butter
3 T Flour
1 c Scalded milk
1/2 t Salt
1/8 t Ground white pepper
4 Egg yolks
1/2 c Grated Swiss cheese
3/4 c Flaked fresh crab meat
5 Egg whites
Pinch of cream tartar 1/8 t Salt
Grated Parmesan cheese Directions: Preheat oven to 400 F. Butter a 6 cup souffle dish and dust with grated Parmesan cheese. Cook shallots in butter for several minutes. Stir in flour and cook for 2 minutes. Remove from heat. Gradually blend in milk, salt, and pepper. Cook, stirring, until thick and smooth. Remove from heat and cool slightly. Beat in egg yolks, one at a time. Add swiss cheese and cook, stirring, until blended. Fole in crab meat. Cool. Beat egg whites until frothy. Add cram of tartar and 1/8 tea salt. Beat until stiff peaks form. Gently fold into souffle base. Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan cheese. Place on the middle rack of the oven and immediately lower heat to 375 F. Bake 30 to 35 minutes submitted marina Source San Francisco Alacarte Jr. League -----
How To make Crab Souffle's Videos
Stacey & Arlynn: In The Kitchen -- Crab Souffle
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Crab Souffle:
Soak Overnight: 6 Slices of buttered bread and 2 Cups of Milk
3 eggs
1 teaspoon salt
1 teaspoon dry mustard
1 lb. grated sharp cheese
16oz. can of crabmeat (from the seafood section)
Beat 3 eggs well, add to the buttered bread mixture. Add 1 teaspoon of salt and 1 teaspoon of dry mustard. Mix until smooth. Blend in the grated cheese; gently fold in the crabmeat.
Bake in uncovered greased 13” x 9” baking dish at 300 degrees for 1 ¾ hours.
**Note: I always use that Italian bread, real butter, & Kraft “sharp cheddar” cheese (the recipe calls for ‘sharp’ cheese).
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Hot Crab Souffle & Seafood Chorizo
Coconut Crabmeat Souffle
A rich and fluffy soufflé seasoned with curry, garlic, and thyme. For the full recipe visit:
For more diabetes info & recipes, visit
Cheese Souffle Recipe
Follow this recipe for a great tasting cheese souffle.
Ingredients:
4 egg yolks
5 egg whites
1/2 teaspoon of cream of tartar
3 tablespoons of butter
3 1/2 tablespoons of all purpose flour
1 cup of milk
salt and black pepper to taste
1 teaspoon of yellow mustard
cayenne pepper to taste
3 oz of finely grated Gruyere cheese ( you can also use sharp cheddar or emmental or a mix)
1/2 tablespoon of finely chopped chives (optional)
***Do not open the oven while the souffles bake or they will deflate.
Cakebread Cellars Chardonnay with Twice Baked Crab Souffle
Cakebread Cellars at 8300 St Helena Hwy, Rutherford, CA (ph. 800.588.0298)
A stress free way to cook a souffle that pairs beautifully with Cakebread Cellars' Napa Valley Chardonnay
Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
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