Crab & Parsley Souffles
"Received via email - adapted from a Fresh Magazine by David & Theresa. Thanks flks!
Putting this one in for the summer when crabs are plentiful & heavy.
There are lots of myths surrounding souffles, but you'll be relieved to hear
that they are, in fact, surprisingly resilient. Of course, you don't want to
go around slamming oven doors, but simply follow a few golden rules and you
ll master this perennially impressive dish:
1) Make sure you grease and coat the dishes well with the cheese as this
prevents the mixture from sticking to the sides of the dish and helps to
achieve a really good rise.
2) Fold in the whisked egg whites with a light, gentle hand and use a large
metal spoon to retain as much air as possible.
3) In order to get the souffles cooking as soon as they go into the oven it
is important to place them on a preheated baking tray.
4) Avoid opening the oven door for the first 15 mins of cooking. Simple!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons butter, softened
- 4 tablespoons parmesan cheese, grated
- 7 fluid ounces milk, cold
- 1 ounce flour
- 1 ounce butter, cold & diced
- 3 tablespoons gruyere cheese, grated
- 1 teaspoon Dijon mustard
- 2 egg yolks
- 5 ounces crabmeat
- 3 tablespoons parsley, finely chopped
- 3 egg whites
directions
- Pre-heat oven to 390°F Grease four small ramekin dishes with the.
- butter and sprinkle the grated Parmesan to coat the inside of the dishes well. Chill until ready to use.
- Place the milk, flour and butter in a saucepan. Bring to the boil, whisking continuously, until the mixture is smooth and thick. Cook for 2 minutes Remove from the heat, stir in the grated cheese and the mustard then leave to cool until just warm. Place a baking sheet in the oven to heat.
- Stir in the egg yolks, crab meat, parsley and a pinch of salt and mix well.
- In a separate bowl whisk the egg whites until just stiff. Beat 1 tablespoon.
- of the whites into the crab mixture then carefully fold in the rest. Be.
- careful not to overwork the mixture. Divide between the greased ramekin.
- dishes, filing each one three-quarters full, then bake on the baking sheet for 16-18 mins until the souffles are well risen and golden but still a little wobbly in the center when gently shaken.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
