Cheesy Crab Soufflé – what could be better? For people who love cheeses, eggs, seafood, and have a flair for the more elegant aspects of French -influenced American cuisine … not many dishes top this one.
The soufflé first originated in the kitchens of France, of course. However, when French people began immigrating to America, they brought this delightful dish with them. Since then, French-American style soufflés have evolved and flourished. This Cheesy Crab Soufflé is among the very finest!
Cheesy Crab Souffle French-American Style Recipe-
- 4 oz. crab meat, fresh or frozen
- 1-1/2 oz. butter
- 3 oz. aged parmigiano-reggiano cheese, finely grated
- 1 oz. all-purpose flour
- 5 fl oz. whole milk
- 5 eggs, yolks and whites separated
- 1-1/2 oz. sharp Wisconsin cheddar cheese, grated
- 1/2 tsp. dried, finely chopped thyme
- 1 tsp. chopped fresh basil leaves
- 1 tsp. salt (or to taste – some people prefer no salt at all for this dish, the choice is yours)
You will need: 4 ramekins, 5 oz. size
- Preheat your oven to 400° Fahrenheit.
- Use 1/2 oz. butter to grease the insides of the 4 ramekins. Use 1 ounce of the Parmigiano-reggiano cheese to sprinkle into the ramekins. Swirl them around enough to cast out any excess.
- Melt the remaining butter in a saucepan over low heat; add in the flour, and cook gently for about 2 minutes, stirring now and then.
- Remove saucepan from the burner; add in the milk and beat strenuously, until completely lump-free and smooth. Return pan to the burner, and gently cook for 1 minute, stirring often. Allow to cool down some.
- Next, beat in the egg yolks until thoroughly incorporated
- Add in the crab meat, the grated Wisconsin cheddar cheese, the remaining Parmigiano-reggiano cheese, as well as the thyme and basil, and, if using, salt to taste.
- Whisk the egg whites until stiff enough to peak. Stir one fourth of the whites into the cheese-crab mixture, and then gently fold in the remainder with a metal spoon – a little at a time. It’s important not to add it all at once.
- Pour the mixture in equal amounts into each of the ramekins. Be sure to clean any inside walls (not filled with mixture) and the top rims of each ramekin with a paper towel or clean kitchen rag. If the ramekin is not clean to the top it can stop the soufflé from rising.
- Cook for 25 to 30 minutes until well risen and the tops have turned a rich, deep, golden brown.
- Serve your Cheesy Crab Souffle immediately.
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