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!




 Crabmeat1 Cup (16 tbs)
 Ginger root slice1 (Use Fresh)
 Fresh ginger slice1
 Scallion stalks1
 Sherry1 Tablespoon
 Milk1⁄2 Cup (8 tbs)
 Stock1⁄2 Cup (8 tbs)
 Cornstarch2 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Egg whites6
 Oil1⁄4 Cup (4 tbs)
 Sesame oil3 Drop
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 938 Calories from Fat 553

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 145.1 mg

Sodium 2876.5 mg119.9%

Total Carbohydrates 42 g13.9%

Dietary Fiber 0.84 g3.3%

Sugars 10.1 g

Protein 50 g99.7%

Vitamin A 5.4% Vitamin C 53.7%

Calcium 30.1% Iron 3.3%

*Based on a 2000 Calorie diet


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.