Crabmeat Soufflé I Recipes

Steps:

• Preheat oven to 350º.
• Brush 6 individual ramekins with melted butter.
• Whisk together eggs, milk, salt, pepper and dill.
• Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
• Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
• Sprinkle with paprika.
• Bake 40-45 minutes.

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.

Steps:

• Oven: 350 degrees If using frozen crab meat, be sure it is completely thawed and very well drained. Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes), then blend in flour and seasonings and cook an additional 2 minutes, stirring continuously. Gradually add milk and cook, stirring, until thickened. Remove from heat and allow to cool to lukewarm. Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add wine, crab meat and lemon juice. Beat egg whites with cream of tartar until stiff. Add about one-quarter of the whites to crab mixture and stir in well. Then gently fold (do not stir) remaining egg whites into mixture. Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Serves four.

Steps:

• Thaw crabmeat, save juices. Blend with cheese. Set aside.
• Saute green onions in butter until soft but not browned.
• Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
• Stir in the egg yolks. Blend in crabmeat and cheese.
• Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
• Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
• Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
• Good served with marinated broccoli salad, hot rolls or french bread.

Steps:

• 1. Pick over and flake crabmeat. 2. Beat egg whites, with salt, until frothy and stiff, but not dry. 3. Blend cornstarch and milk and fold into egg whites. Then fold in crabmeat. 4. Heat oil to smoking. Add egg mixture and cook quickly, stirring, over medium-high heat until thick and fluffy. Serve at once. NOTE: The Cantonese call this dish Fried Milk. VARIATIONS: * In step 1, combine the crabmeat with 1 tablespoon sherry and 1 teaspoon ginger juice. * In step 3, fold in with the crabmeat 1 tablespoon smoked ham, minced. * At the end of step 4, serve the soufflé in a nest of deep-fried rice-flour noodles. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.