Sunday, August 20, 2006

Hot crab soufflés

Before leaving for the Auvergne, I tested out this crab soufflé recipe on my mum. They're best served straight out of the oven.
Variation : Replace the crab with salmon or lobster. The fish should be cooked first seperately.


Preparation and cooking time : 35 minutes
Ingredients for 6

50 gr butter
3 tsp finely ground breadcrumbs
4 finely chopped spring onions
1 tsp madras curry powder
25 gr plain flour
7 tsp coconut milk (or ordinary milk)
150 ml whipped cream
4 egg yolks
4 egg whites
225 gr crab meat
1 drop of Tabasco
Salt and pepper


  • Butter 6 ramekins and sprinkle fine breadcrumbs to line the inside.
  • Shake off the excess breadcrumbs.
  • Preheat the oven to 200°C (mark 6).
  • Fry the onions in butter.
  • Add the curry powder, and stir on a low heat for 1 minute.
  • Add in the flour and cook for another minute.
  • Add the coconut milk and the whipped cream.
  • Cook to obtain a thick paste.
  • Off the heat, add in the egg yolks, and then the crab meat.
  • Season with salt and pepper, and add a drop of Tabasco.
  • Beat the egg whites with a pinch of salt until firm.
  • Use a metal spoon to add the whites to the crab mixture.
  • Bake for 8 minutes. The soufflés should be golden brown.
  • In a single large souffle dish, you would need between 15 and 20 minutes baking time.

Serve quickly before the soufflé deflates!

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