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Crab Souffle With Green Peppers

Crab Souffle With Green Peppers recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 314.5
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
  • 3 tablespoon Butter
  • 4 tablespoon Flour
  • 1 1/4 cup Milk or Chicken stock
Directions
  1. 1
    Preheat oven to 400ðF (200ðC). Butter a 6-cup soufflé dish and lightly dust with flour or breadcrumbs.
  2. 2
    Chop 1/2 green pepper finely. Simmer in a small amount of water for 10 minutes until tender-crisp.
  3. 3
    Drain peppers and immediately plunge into cold water to stop cooking and retain bright green color. Drain well and chop if necessary.
  4. 4
    In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in 4 tablespoons flour to form a roux.
  5. 5
    Gradually whisk in 1 1/4 cups milk or chicken stock. Cook, stirring constantly, until sauce thickens and boils.
  6. 6
    Remove from heat. Whisk in 6 egg yolks one at a time until fully incorporated.
  7. 7
    Fold in 1 cup cleaned crabmeat, 1 tablespoon sherry, the drained green peppers, and salt and pepper to taste.
  8. 8
    In a clean bowl, beat 8 egg whites with a pinch of salt and 1/8 teaspoon cream of tartar until stiff peaks form.
  9. 9
    Gently fold one-third of the egg whites into the crab mixture to lighten it, then carefully fold in the remaining whites.
  10. 10
    Spoon the mixture into the prepared soufflé dish. Smooth the top and dust generously with 1/4 cup grated Parmesan cheese.
  11. 11
    Place in the preheated oven, immediately reduce heat to 375ðF (190ðC), and bake for 25 minutes until risen and lightly golden.
  12. 12
    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.

Keywords: crab, souffle, green peppers, sherry, eggs, béchenamel, parmesan, seafood, main course, party food, classic recipe, egg whites, butter, milk, baking, comfort food, entree, dinner
Read it online: https://www.chefs-mate.com/recipe/crab-souffle-with-green-peppers/