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Crab Souffle

Crab Souffle recipe image
This elegant Crab Souffle is a sophisticated seafood main course that balances rich, creamy flavors with a surprisingly light texture. The base is a smooth bchamel infused with fresh crab meat, Swiss cheese, and a hint of white pepper for subtle warmth. Folded into stiffly beaten egg whites, the mixture rises beautifully in the oven to create a golden, puffed masterpiece. It pairs wonderfully with a crisp green salad or steamed vegetables. Perfect for a romantic dinner or a special weekend brunch, this dish showcases the sweetness of fresh crab without being overly heavy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 332.9
Description
This elegant Crab Souffle is a sophisticated seafood main course that balances rich, creamy flavors with a surprisingly light texture. The base is a smooth bchamel infused with fresh crab meat, Swiss cheese, and a hint of white pepper for subtle warmth. Folded into stiffly beaten egg whites, the mixture rises beautifully in the oven to create a golden, puffed masterpiece. It pairs wonderfully with a crisp green salad or steamed vegetables. Perfect for a romantic dinner or a special weekend brunch, this dish showcases the sweetness of fresh crab without being overly heavy.
Ingredients
  • 2 tablespoon Butter
  • 3 tablespoon Butter
  • 3 tablespoon Flour
  • 1 cup Scalded milk
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Ground white pepper
  • 4 Egg Yolks
  • 1/2 cup Grated Swiss cheese
  • 3/4 cup Flaked fresh crab meat
  • 5 Egg Whites
  • 1/8 teaspoon Cream of tartar
  • 2 tablespoon Minced shallots
  • 1/4 cup Grated Parmesan cheese
Directions
  1. 1
    Preheat oven to 400F (204C).
  2. 2
    Butter a 6-cup souffl dish and dust the interior with grated Parmesan cheese, tapping out the excess.
  3. 3
    In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and cook for 2-3 minutes until softened.
  4. 4
    Stir in flour and cook for 2 minutes to form a roux, stirring constantly.
  5. 5
    Gradually whisk in scalded milk, salt, and white pepper. Cook, stirring constantly, until the sauce thickens and smooths out.
  6. 6
    Remove from heat and let cool slightly. Beat in egg yolks one at a time.
  7. 7
    Stir in grated Swiss cheese until melted and blended. Fold in the flaked crab meat. Set aside to cool completely.
  8. 8
    In a clean bowl, beat egg whites until frothy. Add cream of tartar and 1/8 teaspoon salt.
  9. 9
    Beat egg whites until stiff peaks form.
  10. 10
    Gently fold the crab mixture into the beaten egg whites in three additions, being careful not to deflate the whites.
  11. 11
    Pour the mixture into the prepared souffl dish. Sprinkle the top with remaining grated Parmesan cheese.
  12. 12
    Place on the middle rack of the oven and immediately lower heat to 375F (191C).
  13. 13
    Bake for 30 to 35 minutes, or until puffed and golden brown. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 332.9kcal
% Daily Value *
Total Fat 19.6g31%
Saturated Fat 12.0g60%
Cholesterol 83.1mg28%
Sodium 2784.5mg117%
Total Carbohydrate 12.6g5%
Dietary Fiber 0.3g2%
Sugars 3.8g
Protein 26.1g53%

* 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, seafood, french, main, egg whites, bechamel, swiss cheese, baking, appetizer, dinner, brunch, flaky, rich, airy
Read it online: https://www.chefs-mate.com/recipe/crab-souffle/