Crab Souffle Recipe
This Crab Souffle tastes divine ! Try this cheesy wined seafood and egg for your next meal ! Your suggestions for this crab souffle are welcome.
Ingredients
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1 1/2 cups milk
2 tablespoons sherry
1 cup (4 ounces) shredded Muenster cheese
1 can (6 ounces) crab meat, drained
6 eggs, separated
Directions
1. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 1 minute at High).
2. Stir in flour, paprika and salt; mix well. Add milk gradually, stirring until smooth. Cook uncovered in microwave oven 3 to 3 1/2 minutes
at High, or until thickened; stir twice. Add sherry and cheese; stir until cheese is partially melted.
3. Preheat convection oven to 300°F.
4. Stir crab meat into cheese sauce. Beat egg yolks in a bowl until lemon colored. Slowly add cheese sauce, stirring constantly.
5. Beat egg whites until stiff, not dry, peaks form. Stir about one-third of beaten egg whites into egg yolk mixture. Gently spread egg yolk mixture on remaining egg whites; fold in gently just until blended. Turn mixture into an ungreased 2-quart souffle dish. Insert tip of knife into mixture about 1 inch from outside edge and circle the mixture.
6. Place dish on bottom metal rack. Cook in convection oven 70 to 75 minutes at 300°F, or until set (metal knife inserted near center comes out clean).
2. Stir in flour, paprika and salt; mix well. Add milk gradually, stirring until smooth. Cook uncovered in microwave oven 3 to 3 1/2 minutes
at High, or until thickened; stir twice. Add sherry and cheese; stir until cheese is partially melted.
3. Preheat convection oven to 300°F.
4. Stir crab meat into cheese sauce. Beat egg yolks in a bowl until lemon colored. Slowly add cheese sauce, stirring constantly.
5. Beat egg whites until stiff, not dry, peaks form. Stir about one-third of beaten egg whites into egg yolk mixture. Gently spread egg yolk mixture on remaining egg whites; fold in gently just until blended. Turn mixture into an ungreased 2-quart souffle dish. Insert tip of knife into mixture about 1 inch from outside edge and circle the mixture.
6. Place dish on bottom metal rack. Cook in convection oven 70 to 75 minutes at 300°F, or until set (metal knife inserted near center comes out clean).
