Classic Crabmeat Souffle Recipe
Crabmeat Souffle is an easy, fast yet cheap dish you can think of preparing anytime. Really yummy, it is hard to let go of this Chinese Crabmeat Souffle e recipe. Check it out!
Summary
CuisineChinese
Ingredients
| Crabmeat | 1 Cup (16 tbs) | |
| Root ginger slice | 1 | |
| 1 scallion stalk | ||
| Oil | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sherry | 1 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Stock | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 5 or 6 egg whites | ||
| Oil | 1/4 Cup (16 tbs) | |
| Few drops of sesame oil | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Pick over and flake crabmeat. Mince ginger root and scallion.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold water to a paste; then blend into milk-stock mixture along with remaining salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over medium-high heat, stirring constantly, while gradually adding remaining stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold water to a paste; then blend into milk-stock mixture along with remaining salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over medium-high heat, stirring constantly, while gradually adding remaining stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once.
Chef
