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Thursday, April 14, 2011

Crab Recipes: Cheesy Crab Souffle

Everyone in my family loves crabmeat. As a result, I’ve created quite a few crab recipes. If you’ve read the rest of this blog, you know that we also enjoy catching our own blue crabs. In fact, some of the grandkids spend more time crabbing while we’re at the beach than do anything else. Crabbing is a lot of fun, and the results are especially rewarding when you enjoy the sweet, succulent crab meat in some great crab dishes.

Here’s one I think you’ll like!

Cheesy Crab Souffle

1 pound crabmeat
3 tablespoons real butter
¼ cup plain flour
½ cup cream
½ cup milk
3 beaten egg yolks
½ onion, chopped fine
2 teaspoons lemon juice
1 teaspoon garlic salt
1 teaspoon ground red pepper
3 beaten egg whites
Grated cheese

Directions: Preheat oven to 350 and butter a 1 ½-quart baking dish. The baking dish needs to be placed in a larger pan, with about 1 ½ - 2 inches of water.

Pick through crabmeat, removing any bits of cartilage and shell.
Melt butter and stir in flour. Add milk and cream slowly, creating a smooth mixture.

While stirring, add egg yolks. When the mixture is smooth again, add the onion, lemon juice, garlic salt, and red pepper. Fold in the beaten egg whites.

Pour mixture in the baking dish and bake for about 40 minutes. Sprinkle grated cheese on top and continue baking for about 20-25 more minutes. Make sure the center is firm before removing soufflé from oven.

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