Best 4 Crab Souffle Recipes

CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
• Toast coconut in a non-stick skillet over low heat.
• In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
• In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
• Bake for 30 minutes or until golden, puffed and still moist inside.

CHEDDAR-CRAB SOUFFLE

Steps:

• Thaw crabmeat, save juices. Blend with cheese. Set aside.
• Saute green onions in butter until soft but not browned.
• Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
• Stir in the egg yolks. Blend in crabmeat and cheese.
• Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
• Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
• Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
• Good served with marinated broccoli salad, hot rolls or french bread.

DUNGENESS CRAB SOUFFLE

Steps:

• Set the oven to 350 degrees. Prepare the base: Melt 3 Tbsp of butter in a sauce pan. Add 3 Tbsp of flour, and stir until completely mixed. Add 1 can (8 oz) of shrimp bisque soup, 1 jigger dry sherry, 1 Tbsp dry mustard, and 1/2 tsp salt. Bring to a slow simmer, stirring constantly, for 2 minutes. Allow to cool, 5 to 10 minutes. Beat the 3 egg yolks until lemony. Add the yolks to the mixture slowly, stirring constantly. Set aside. Prepare the crab: Remove all meat from the shell, leaving pieces as intact as possible. Prepare the egg whites: Beat the egg whites until stiff. Final assembly: Add the beaten egg whites to the mixture, being careful not to stir them too much. Use a 2 1/2 quart oven proof casserole. You will prepare 3 layers of bread, crab meat, cheese,and base mixture. For each layer, place one third of the bread strips in the casserole. Then add one third of the crab meat, and one third of the base mixture, and one third of the cheese. Bake at 350 for one hour and 15 minutes (75 minutes).

CRAB TUNA SOUFFLE

Steps:

• In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
• In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
• Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.