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Soufflé: Quick and Easy
DEVILED CRAB SOUFFLÉ

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Source: In and Out of the Kitchen in 15 Minutes

ingredients
  • 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
preparation
  • 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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