This is a super light, tasty dish. I am happy to share a new favorite recipe! I owe my Dad for turning me onto it. After a recent visit, we were talking about the crab cakes that I had made, but lamented that sometimes they can be a little too dense (I’m working on that). He printed off this recipe for me and assured me this was a recipe that we’d love, and he sure was right!
Crab souffle
A light and fluffy, but flavorful dish, perfect for a light dinner
Ingredients
- 8 oz. lump crabmeat
- 3 Tbs margarine or butter
- 3 Tbs all-purpose flour (or Gluten Free Cup 4 Cup Flour)
- 2 Tbs minced shallots
- 1 cup scalded milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 cup Gruyère cheese
- 2 tbsp. coarsely chopped fresh parsley
- 1 tbsp. plain dried bread crumbs (or Aelia’s Gluten Free Bread Crumbs)
- 5 egg whites/ 4 egg yolks
- 1/2 tsp. cream of tartar
- 1/8 tsp salt
- 1 Tbs lemon juice
- 1 tsp dry mustard
- Grated Parmesan cheese
Directions
Preheat oven to 400 degrees. Butter a 6 cup souffle dish and dust lightly with bread crumbs.
Cook shallots in butter for several minutes until transparent. With a wooden spoon, stir in flour and dry mustard and cook for 2 minutes. Remove from heat.
Gradually blend in milk, salt and pepper. Cook, stirring until thick and smooth. Remove from heat and cool slightly.
Beat in egg yolks one at a time. Add Gruyere cheese and cook, stirring until blended. fold in crab meat, lemon juice and parsley. Cool.
Beat egg whites until frothy. Add cream of tartar and 1/8 tsp salt. Beat until stiff peaks form.
In small batches, gently fold the egg whites into souffle base with a spatula. Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan cheese. Place on the middle rack of the oven (make sure the top rack is high enough for the souffle to rise) and immediately lower the heat to 375 degrees. Bake for 30 -35 minutes.
Best served with a green salad.
I really need to make this c an soufflé soon. Looks delicious