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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Rahil Najmi
[email protected]This recipe seems a bit complicated, but I'm up for the challenge.
anisul hoque mamun
[email protected]I'm not a fan of crab, but this recipe might change my mind.
Basharat Vehniwal
[email protected]Can't wait to try this!
Wade Forrester
[email protected]This looks delicious!
Paetin Helbig
[email protected]I'll try this recipe next week!
Emon Hossan
[email protected]Not bad!
Binita Khadka
[email protected]Meh.
Victor Dike
[email protected]This recipe is a keeper! I'll definitely be making this souffle again.
Amukelani Nkuna
[email protected]This is my new favorite souffle recipe! It's so easy to make, and it always turns out perfect.
Mahbubur rahman mir mahbub
[email protected]I thought this souffle was just okay. It wasn't bad, but it didn't wow me either.
Mohammad Sarim Sheikh
[email protected]I'm not sure what I did wrong, but my souffle didn't rise very much. It still tasted good, but it wasn't as impressive as I had hoped.
Fathia Osman
[email protected]This souffle was a little more work than I expected, but it was worth it. It was absolutely delicious.
Bimbo27 Adeola
[email protected]I've made this souffle several times now, and it's always a crowd-pleaser. The combination of crab, cheese, and herbs is always a winner.
MOATH MOMANI
[email protected]This recipe was easy to follow, and the souffle turned out perfectly. It was a great way to use up some leftover crab.
Jimi Cupples
[email protected]I'm not a huge fan of seafood, but I really enjoyed this souffle. The crab flavor was subtle, and the texture was amazing.
Rana Khalid
[email protected]This Dungeness crab souffle was a hit at our dinner party! It was so light and fluffy, with a delicious crab flavor. I would definitely make it again.