Amber Crab Souffle Recipes

AMBER CRAB SOUFFLE

Amber Crab Souffle image

This lovely recipe is from Sacramento's Amber House by way of Kathy Smith, Chef at the Garden Inn in San Luis Obisbo, California. Make sure your cream cheese and eggs are at room temperature. I use smoked paprika and lovely chunks of Maryland crab for this.

Provided by Chef Kate

Categories Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

12 eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried dill
1 cup crab
8 ounces cream cheese, cubed
paprika
butter, melted for ramekins

Steps:

Preheat oven to 350º.
Brush 6 individual ramekins with melted butter.
Whisk together eggs, milk, salt, pepper and dill.
Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
Sprinkle with paprika.
Bake 40-45 minutes.

Nutrition Facts : Calories 292.7, Fat 23.9, SaturatedFat 11.9, Cholesterol 467.4, Sodium 649.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 16.1

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