I have never made a soufflé, couldn’t have told you what was in it or how to make it. Neither had I tried one!!! All I could imagine was light as air, and cheesy texture. And I was right. It was so rich this recipe, full of a lot of cream and eggs (of course) and it certainly lived up to my expectations of a soufflé, light, rich and delicious. To make the soufflé I chopped up the crab into small pieces and prepared the ramekins with butter, bread crumbs and grated Parmesan. I had to use surimi as that’s all I could find at the supermarket but it was yum anyway. It gave the soufflé a lovely sweet flavour.
I melted butter in a pan and added
flour which I cooked out for a few minutes. Then poured in the cream and let this thicken over the stove top. Once thick and off the heat, I added egg yolks as well as lemon juice, paprika, and cayenne pepper.
A surprising ingredient into the rue was 2 tablespoons of Brandy. Unfortunately I had used it all up in a previous recipe so had to find an alternative. I used Cachaca, which ended up working a treat. 🙂
I then beat the egg whites until they formed stiff peaks and added the crab to this. Then poured the thickened sauce into the egg whites. Not sure I did this in the right order but it all got mixed in and turned out light and fluffy.
I cooked these for 12 minutes. Some of them rose, others not, but they were delicious. Very rich I’d have to say, I think it was the combination of cream and alcohol that did it! 🙂
Here’s a recipe I found for Crab souffle, which is similar and looks good http://recipes-plus.com/recipe/crab-souffles-28080 Fun dish to make and well worth a try 🙂
