It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Crab Souffle
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- #81532
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
grated Parmesan cheese
2 tablespoons minced shallots
3 tablespoons butter
3 tablespoons flour
1 cup scalded milk
1/2 teaspoon salt
1/8 teaspoon black pepper
4 egg yolks
1/2 cup grated Swiss cheese
3/4 cup fresh flaked crab meat
5 egg whites
1 pinch cream of tartar
1/8 teaspoon salt
grated Parmesan cheese
directions
Preheat oven to 400 degrees F. Butter a 6 cup souffle dish and dust with grated Parmesan cheese.
Cook shallots in butter for several minutes. Stir in flour and cook for 2 minutes. Remove from the 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 Swiss cheese and cook, stirring until blended. Fold in crab meat. Cool.
Beat egg whites until frothy. Add cream of tartar and 1/8 tsp. salt. Beat until stiff peaks form. Gently fold into souffle base.
Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan cheese. Place on the middle rack of the oven and immediately lower heat to 375 degrees F. Bake for 30-35 minutes.
Serve with a green salad.
added by
bluewgirl
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This recipe got rave reviews from three "analytical" adults (one male). It was fabulous! No adjustments need be made; the flavors of the crab and cheese were well blended and light yet obvious, and the baking time resulted in a perfectly cooked, and beautifud looking, souffle. BUT, it would not serve 6 people. Served with a bib salad it only served 2.5 adults.