SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
Categories Food Processor Egg Pepper Shellfish Bake Parmesan Crab Shrimp Bell Pepper Tarragon Ramekin Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
- Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
- Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
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Madi Cox
[email protected]**5 stars!** This recipe is a keeper. The soufflés were light and fluffy, and the filling was flavorful. I will definitely be making this again.
Asif Chahan
[email protected]I made these soufflés for a dinner party and they were a huge success! Everyone loved them and I got lots of compliments.
KHAN FF
[email protected]These soufflés were amazing! I was a bit intimidated to make them, but they turned out perfectly. The instructions were easy to follow and the soufflés rose beautifully in the oven.
Izhar Ali
[email protected]I've made this dish a few times now and it's always a hit! The soufflés are light and fluffy, and the crab and shrimp filling is delicious. I especially love the red bell pepper and tarragon, which add a nice pop of color and flavor.