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Seafood Souffles Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Frozen shrimp||1 Can (10 oz), thawed|
|Eggs||4 , separated|
|Frozen king crab meat||18 Ounce (Three 6 Ounce Packages)|
|Cooked small shrimp||1⁄3 Pound|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Chopped chives||1 Tablespoon, chopped|
|Cherry tomatoes||1⁄2 Cup (8 tbs)|
|Sliced cucumbers||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery sticks||1⁄2 Cup (8 tbs)|
|Carrot sticks||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2368 Calories from Fat 882
% Daily Value*
Total Fat 98 g150.1%
Saturated Fat 50.4 g252.1%
Trans Fat 0 g
Cholesterol 2448.2 mg816.1%
Sodium 2867.4 mg119.5%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.9 g15.6%
Sugars 30.9 g
Protein 259 g518.5%
Vitamin A 299.1% Vitamin C 64.5%
Calcium 54.8% Iron 97.6%
*Based on a 2000 Calorie diet
Add clam juice and shrimp soup and heat until hot through.
Beat egg yolks until light and gradually stir in part of the hot soup mixture.
Return to the pan, and cook a few minutes, stirring constantly.
Cool, then chill until mixture starts to set.
Flake crab meat and reserve 1/2 cup for garnish.
Mix in remaining crab meat and shrimp (save a few for garnish).
Beat egg whites until stiff and fold in.
Whip cream until stiff and fold in.
Fold 8-inch strips of waxed paper into thirds lengthwise and place around six 3-inch individual souffle dishes making 1 1/2-inch collars; secure with paper clips.
Spoon in souffle mixture, letting it rise above the edge of the dishes 1 inch.
Chill until firm.