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.

Ready for crabbing?

We love crabbing! It's a great way to keep the kids occupied when we spend time at the beach in the summer. It's amazing howmuch effort the little urchins will exert chasing a blue crab around with a cheap net we bought at the Dollar Store for a buck each! What amazes me even more is that they actually luck up and catch some of their prey!

Of course, they usually have better luck when we give them a chicken back on a string to toss out for the crabs. But some of my eight grandkids don't have the patience for that kind o9f crabbing. They think it's a lot more fun to actively chase the critters through the water. Well, at least it wears the kids out.

There's just nothing like the taste of fresh steamed crabs - right out of the Atlantic or the Gulf of Mexico. I like 'em fixed any old way - dipped in butter, dowsed with cocktail sauce, made into crab cakes, cooked into stew, or made into party food like dips. Need more crab recipes and fish recipes? Just click!