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Crab Souffle

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Delicious soufflé that your family and guests will love! The fresh crab meat will have people thinking you trained with Emeril. Have a party this weekend with Eggland’s Best Crab Souffle.

Ingredients

  • 1 Scallion, minced
  • 3 tablespoons Butter
  • 2 cups Crab Meat, fresh
  • 3 tablespoons All-purpose Flour
  • 2 tablespoons Tomato Paste
  • 1 1/2 cups Milk, warmed
  • 1/8 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 3 Eggland's Best egg yolks, beaten
  • 4 Eggland's Best egg whites
  • 1/8 teaspoon Cream of Tartar
  • 1/2 cup Parmesan Cheese
Ready in 40 mins, recipe by Eggland's Best

Preparation

  • Set rack on lowest level of oven and preheat to 400° F. Butter and flour a 2-quart soufflé dish or a 9x13 inch glass baking dish. If using a soufflé dish, extend the height of the dish with 4 inch wide collar made from folded strip of aluminum foil tied around the dish. Also butter and flour foil.
  • In a medium skillet, cook scallion in 1 tablespoon butter over medium heat, about 1 minute just to soften. Add crab meat and cook, stirring 1-2 minutes. Layer in bottom of prepared dish.
  • In a medium saucepan, melt remaining 2 tablespoons butter over medium-high heat. When foamy, add flour and cook, stirring 1 minute. Blend in tomato paste. Gradually whisk in warm milk. Bring to a boil, whisking until sauce is thickened and smooth, 1-2 minutes. Season with cayenne and salt. Remove from heat and whisk in beaten egg yolks. Stir in Parmesan cheese.
  • In a large bowl, beat egg whites and cream of tarter to stiff peaks. Fold sauce into whites with gentle wide strokes. Pour over crab meat.
  • Place dish in oven and immediately reduce heat to 275°F. Bake 25 minutes, until soufflé is puffed and golden on top and slightly jiggly in center.
  • Serve immediately

Yield

Makes 1 souffle, 6 servings

Nutritional Facts

1 Serving: Calories 230; Total Fat 13g; Cholesterol 189mg; Sodium 803mg; Total Carbohydrate 8g; Protein19g

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Comments & Suggestions

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1

  • SweetLuci 30 Aug, 07:48 PM

    I made the Crab Souffle. A souffle can be a bit intimidating...but this recipe is pretty straight-forward. Just a couple of things that I would mention. Just before adding the egg yolks to the hot sauce, they need to be tempered; meaning a little of the sauce should be stirred into the yolks to warm them, then add them to the sauce in the saucepan. so that you don't end up with scrambled eggs. Also, I also set the eggs in a bowl of warm tap water, to warm them a bit before I crack them. That also helps give more volume to the whipped egg whites. I divided the recipe in half for my small family of 3, since you really can't have leftovers from a souffle. I made it in a 1 qt straight-sided casserole dish (the same as a souffle dish) I thought it would cook quicker than the 25 minutes alloted for the 2 qt., but it took almost 40 minutes. Quite a difference, and if I hadn't been familiar with making souffles, I'm afraid I would have ended up with a problem. When it was finally done, nicely puffed and golden and slightly jiggly in the center ( a perfect description of doneness) it was beautiful. With a souffle, you must immediately serve it. No last minute preparation of anything else. I served it with a salad, asparagus spears steamed in the microwave, and rolls that I had baked earlier. My DH and grandaughter weren't crazy about the taste, but both said it was really pretty. I think it would have been better if part of the souffle mixture had been mixed in with the crab, and then that layered on the bottom instead of just laying the crab on the bottom and pouring all of the souffle mixture on top. It was really crab with a souffle top. Ok, but not great.

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