Crab Souffle Roll Recipes

CHEDDAR-CRAB SOUFFLE

Cheddar-Crab Souffle image

A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.

Provided by Ms. Ayons dishes

Categories Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) package frozen crabmeat
1 cup shredded sharp cheddar cheese
1 cup chopped green onion
2 tablespoons butter
5 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1 teaspoon cayenne pepper
6 eggs, separated
1/2 teaspoon cream of tartar

Steps:

Thaw crabmeat, save juices. Blend with cheese. Set aside.
Saute green onions in butter until soft but not browned.
Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
Stir in the egg yolks. Blend in crabmeat and cheese.
Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
Good served with marinated broccoli salad, hot rolls or french bread.

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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