CARIBBEAN CRAB SOUFFLE
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Provided by Esmee Williams
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
- Toast coconut in a non-stick skillet over low heat.
- In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
- In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
- Bake for 30 minutes or until golden, puffed and still moist inside.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 7.7 g, Cholesterol 142.3 mg, Fat 10.5 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 6.2 g, Sodium 332.1 mg, Sugar 3.8 g
SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
Categories Food Processor Egg Pepper Shellfish Bake Parmesan Crab Shrimp Bell Pepper Tarragon Ramekin Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
- Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
- Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
CRAB TUNA SOUFFLE
My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight.
Provided by Jackie Bindon
Categories Breakfast Seafood
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
- In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
- Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 34.7 g, Cholesterol 162.4 mg, Fat 18.8 g, Fiber 1.3 g, Protein 27.6 g, SaturatedFat 10.4 g, Sodium 700.8 mg, Sugar 6.2 g
CRAB TUNA SOUFFLE
My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight.
Provided by Jackie Bindon
Categories Breakfast Seafood
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
- In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
- Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 34.7 g, Cholesterol 162.4 mg, Fat 18.8 g, Fiber 1.3 g, Protein 27.6 g, SaturatedFat 10.4 g, Sodium 700.8 mg, Sugar 6.2 g
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- Melt butter in a small saucepan over low heat, add flour and stir continuously until pale and combined (1-2 minutes). Add 80ml milk, stirring continuously until thick and smooth (30 seconds to 1 minute), then add remaining milk in 3 batches, stirring well between additions until smooth. Remove from heat, stir in cheese, then yolks and crab meat, and season to taste. Whisk eggwhites in an electric mixer to stiff peaks (3-5 minutes), fold into crab mixture in 3 batches, then divide among ramekins and place in a deep roasting pan lined with paper towels. Fill pan with hot water to halfway up sides of ramekins and bake until light golden and an inserted skewer withdraws clean (35-45 minutes). Remove ramekins from water bath and set aside to cool (1-1½ hours), then turn soufflés out onto a tray lined with baking paper, cover and, if time allows, refrigerate to chill (this makes them less likely to crack).
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- Preheat oven to 220C or 200C fan-forced. Place soufflés in ovenproof bowls or gratin dishes and bake until puffed and light golden (8-10 minutes). Pour 80ml bisque around each soufflé and return to oven until soufflés are golden brown and bisque is hot (4-5 minutes). Scatter with chives and serve.
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