Vidalia Sweet Onion and Crab Souffle
"With 20 pounds of vidalia onions I had to find recipes to use them. This recipe is by Executive Chef Jeffrey Buben, Vidalia Restaurant and Bistro Bis, Washington D.C."
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- butter, and
- flour, for souffle mold
- 5 tablespoons butter, divided
- 3⁄4 cup minced vidalia onion
- 1 cup lump crabmeat
- 2 tablespoons minced chives
- salt
- white pepper
- 3 tablespoons flour
- 1 cup milk
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 4 egg yolks
- 5 egg whites
- 1⁄2 cup grated swiss cheese
directions
- Preheat oven to 375 degrees.
- Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
- Melt 2 tablespoons butter in a medium saute pan.
- Add Vidalia onion and cook 2 minutes.
- Add crabmeat and heat.
- Add chives and a pinch each of salt and white pepper then set aside.
- Melt remaining butter in a saucepan over medium heat.
- Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
- Remove from heat.
- In glass measuring cup, heat milk for 2 minutes in a microwave.
- Pour hot milk into flour mixture and stir with a wire whisk until smooth.
- Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
- Return to heat and whisk until thickened, about 1 minute.
- Remove from heat and whisk in egg yolks, one at a time.
- Stir in crab mixture, add salt and pepper to taste.
- Set aside.
- Beat egg whites with a pinch of salt until stiff but not dry.
- Gently stir half the egg white mixture into crab mixture.
- Stir in the cheese.
- Fold in remaining egg whites.
- Pour mixture into prepared mold.
- Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
- Individual souffles will bake in 25 to 30 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Charlotte J
United States
