Soufflé: Quick and Easy
DEVILED CRAB SOUFFLÉ
Source: In and Out of the Kitchen in 15 Minutes
- 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 soufflé 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 soufflé mixture into the prepared dish.
- Smooth the top with a spatula. Run your thumb around the edge of the dish. At this stage the soufflé may be refrigerated up to two hours before baking.
- Bake about 20-25 minutes, until puffed and browned.
- Serve immediately.
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