Crab Soufflés

In Seasonal Recipes, Spring by Luke StuartLeave a Comment

Crab souffles are fluffy, light and rich tasting. Also accompanied by a sauce made from the brown meat. (The recipe can be made in stages to lighten your workload). Featured with Dorset Echo, April 4th 2011…

  • Serves 4
  • (4 x 200ml / 7 fl oz ramekins brushed with melted butter and dusted with breadcrumbs.)
  • White and brown meat removed from a 1lb crab.
  • Reserve all the pieces of shell from the legs and claws.
  • 30g Butter
  • ½ carrot, finely chopped
  • ½ celery stick, finely chopped
  • ½ onion, finely chopped
  • 2 tomatoes, chopped
  • 2 fluid ounces white wine
  • 400ml fish stock
  • 20 g plain flour
  • 100ml milk
  • 2 eggs, separated
  • 1 tbsp parmesan, grated
  • Pinch paprika
  • 30 ml double cream
  • ½ tsp ketchup
  • Salt & Pepper
  • Pre heated the oven and tray, Gas 7, 220c.
  • 1. Method: Stock: Melt half the butter and add the vegetables, sweat gently for 5 minutes. Stir in the shell and add the tomatoes, white wine and stock and simmer for 30 minutes. Strain the mixture through a fine sieve into another pan and take out 100ml for the soufflés. Boil the remaining liquid until only 2 fl oz remain.
  • 3. Panada (soufflé filling): Melt the remaining butter (15g) in a pan, add the flour and cook gently for 1 minute. Remove the pan from the heat and gradually add the 100ml of reserved stock and milk. Return the pan to the heat and bring to the boil stirring all the time. Simmer gently for 2-3 minutes to remove the raw tasting starch. Allow to cool slightly, before stirring in the yolks, cheese, cayenne, 100g (4oz) white crab meat and seasoning to taste.
  • 4. To complete the souffle: Whisk the egg whites in a large clean bowl until they form soft peaks. Transfer the crab mixture to another large bowl and loosen with a spoonful of egg whites. Carefully fold in the remaining egg whites. Spoon into the prepared ramekins, put them on a hot tray and bake for 12-15 minutes until risen and golden.
  • 5. To finish: While the soufflés are cooking mix the brown meat with the reduced stock, cream and tomato ketchup. Strain through a fine sieve into a small pan and gently heat through. When the soufflés are cooked, quickly part each soufflé and pour on the brown crab sauce, serve at once.
  • White Pepper’s Top Tip: Running your thumb around the edge of the ramekin before baking will help the soufflé to rise evenly.

  • Variations: Omit the crab and replace with a combination of cheeses. Or substitute the crab for cooked and flaked smoked haddock and serve with roast baby tomatoes.
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