Deviled Crab Souffle
Source of Recipe
net
List of Ingredients
DEVILED CRAB SOUFFL�
11/4 lb. crabmeat
2 Tablespoons butter + extra for the dish
2 Tablespoons unbleached flour
1 cup light cream
1-1/2 teaspoon dry mustard
1/4 cup Worcestershire sauce
2-1/2 teaspoons Frank's Red Hot Sauce (or Tabasco)
2 egg yolks
5 egg whites, at room temperature
salt and freshly ground pepper
Preheat oven to 375�F.
Butter a 1-1/2 quart souffl� dish with 1 tablespoon of the butter.
Melt the butter in saucepan over med-heat, then whisk in the flour.
Gradually whisk in the cream, stirring constantly until the sauce boils. Cook for an additional 30 seconds to remove flour taste.
Take off of heat and thoroughly mix in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Set aside.
Whisk in the egg yolks, one by one.
Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go.
Stir and adjust seasoning. It should be highly seasoned to counteract the blandness of the whites.
In a very clean bowl, beat the egg whites until stiff.
Gently fold a quarter of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible.
Pour the souffl� mixture into the prepared dish.
Smooth the top with a spatula. Run your thumb around the edge of the dish. At this stage the souffl� may be refrigerated up to two hours before baking.
Bake about 20-25 minutes, until puffed and browned.
Serve immediately.
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