This elegant Crab Soufflé with Green Peppers is a sophisticated savory dish that balances the sweetness of lump crab meat with the bright, mild crunch of green peppers. Built on a smooth béchamel sauce enriched with egg yolks and folded into stiffly beaten egg whites, it rises beautifully into a light, airy texture. The addition of sherry adds a subtle depth of flavor, while Parmesan cheese provides a savory crust. Perfect for a special dinner party or a celebratory meal, this dish showcases simple ingredients transformed into a restaurant-quality centerpiece. Serve immediately for the best rise and texture.
Crab Souffle With Green Peppers
Description
This elegant Crab Soufflé with Green Peppers is a sophisticated savory dish that balances the sweetness of lump crab meat with the bright, mild crunch of green peppers. Built on a smooth béchamel sauce enriched with egg yolks and folded into stiffly beaten egg whites, it rises beautifully into a light, airy texture. The addition of sherry adds a subtle depth of flavor, while Parmesan cheese provides a savory crust. Perfect for a special dinner party or a celebratory meal, this dish showcases simple ingredients transformed into a restaurant-quality centerpiece. Serve immediately for the best rise and texture.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Butter a 6-cup soufflé dish and lightly dust with flour or breadcrumbs.
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Chop 1/2 green pepper finely. Simmer in a small amount of water for 10 minutes until tender-crisp.
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Drain peppers and immediately plunge into cold water to stop cooking and retain bright green color. Drain well and chop if necessary.
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In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in 4 tablespoons flour to form a roux.
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Gradually whisk in 1 1/4 cups milk or chicken stock. Cook, stirring constantly, until sauce thickens and boils.
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Remove from heat. Whisk in 6 egg yolks one at a time until fully incorporated.
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Fold in 1 cup cleaned crabmeat, 1 tablespoon sherry, the drained green peppers, and salt and pepper to taste.
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In a clean bowl, beat 8 egg whites with a pinch of salt and 1/8 teaspoon cream of tartar until stiff peaks form.
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Gently fold one-third of the egg whites into the crab mixture to lighten it, then carefully fold in the remaining whites.
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Spoon the mixture into the prepared soufflé dish. Smooth the top and dust generously with 1/4 cup grated Parmesan cheese.
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Place in the preheated oven, immediately reduce heat to 375ðF (190ðC), and bake for 25 minutes until risen and lightly golden.
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Serve immediately with Mornay sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 314.5kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 8.2g41%
- Cholesterol 90.9mg31%
- Sodium 134.1mg6%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
