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).
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Milly Nassy
[email protected]Avoid this recipe at all costs.
Naeemullah Khan
[email protected]This was the worst souffle I've ever had.
Hussain Mir
[email protected]I'm giving this recipe one star because it was so bad.
DayaRam Rai118
[email protected]I would not recommend this recipe to anyone.
Isaac Navarro
[email protected]This recipe was a disaster. The souffle never rose and it tasted terrible.
Alaisha Mutima
[email protected]I'm not sure what I did wrong, but my souffle didn't turn out very well. It was too dense and didn't have much flavor.
NYLra Carreon
[email protected]I had to cook the souffle for a little longer than the recipe said, but it turned out great in the end.
Jessica Mallik
[email protected]The souffle didn't rise as much as I expected, but it still tasted great.
Amber Panther
[email protected]I've never had a souffle before, but this one was amazing. It was so light and fluffy.
Haniyyah Baboolall
[email protected]This souffle was a little tricky to make, but it was worth the effort. It was so delicious and impressive.
Faruk talukdar.F.R.D
[email protected]I'm not a big fan of crab, but I really enjoyed this souffle. The texture was light and airy and the flavor was delicate.
Karim Zayed
[email protected]I added some chopped fresh herbs to the batter and it gave the souffle a nice pop of flavor.
unisha Lamichhane
[email protected]The crab flavor was subtle but delicious. I served it with a simple salad and it was a perfect meal.
Malang Mirza
[email protected]The souffle rose beautifully in the oven and had a lovely golden-brown color.
Osthir Asik
[email protected]This was my first time making a souffle and it was surprisingly easy. The instructions were clear and easy to follow.
Vten Hshs
[email protected]I've made this souffle several times now and it always turns out perfect. It's a great way to use up leftover crab.
Jocelynn Tapia
[email protected]This souffle was a hit at our dinner party! Everyone loved the delicate crab flavor and the fluffy texture.