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 -----
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CRAB SOUFFLÉ EMMENTAL AND CHIVE
CRAB SOUFFLÉ EMMENTAL AND CHIVE A delicious Soufflé made by chef Gerard 's Student Andrew Howarth and Business Partner in seafood restaurant-ex at the French seafood Restaurant : le TRIANON.- a Friendship that last through the love of cooking.
Ingredients for : 3 25 g butter, plus 10g for greasing the ramequins. 25 g plain flour 185 ml whole milk 40g Emmental cheese 2 yolks 3 white egg 75g white crab meat ¼ tsp Dijon Mustard 3 chives finely chopped Salt Cayenne pepper
Method: 1- Preheat the oven to 200 ⁰ C and put a tray in the oven to heat up. 2- Butter the ramekins with soft butter. 3- In a small pan melt the butter. 4- Add the flour in once and stir and mix well. 5- Gradually add the cold milk to the hot roux. 6- Beat nonstop to avoid lumps. 7- Bring the sauce to the boil 3 minutes. 8- Outside the stove add the cheese, the yolk one by one stir nonstop. 9- Add the Mustard, and chives, salt and Cayenne. Taste Adjust seasoning. 10- In a clean bowl or mixer mix 3 eggs white with a pinch of salt. Mix with a whisk slowly at the beginning to incorporate air in the whites. Then gradually increase the beating. 11- Beat the egg white to soft peaks. 12- Take a scoop of white egg and mix well with a whisk the crab mixture. 13- Fold the remaining of egg white carefully with a large spoon. 14- Scoop the mixture into the ramekins. Clean ramekins outside to remove the excess of eggs. 15- Put the soufflés asap in the oven – don’t open the door before the end. 16- Cook the soufflés for 20 minutes in your Oven at 200⁰C of until the soufflés are golden and well risen. 17- Serve immediately with buttered toasts.
Bon Appétit Enjoy your delicious soufflés
Au Revoir et à bientôt
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#soufflé #souflles #soufflémaison
Crab Soufflé
Quick and easy lump crab soufflé served in a ramekin and baked in the oven
Crab Rangoon Souffle
The day is finally here where my very first cooking video is going up! I just want to say to my social media family and friends, thank you for supporting me and keep in mind that we are amateurs in front of the camera and behind. Bear with us, we're a bit rough around the edges as far as the technical stuff goes. With that said, the quality of the food and how it's prepared is on point. Click on the link below for my recipe. Bon appetit!