Casserole Crab Souffle'
(Bellingham, WA )
This easy Casserole Crab Souffle' will be the center of attention from the moment you remove it from the oven. This is a dramatic crab dish and is a perfect meal, breakfast, lunch or dinner for 6!
- 6 Tablespoons-Unsalted Butter
- 1 1/2 Cups-Milk
- 1 Cup-Heavy Cream
- 1/4 Cup-Minced Green Onions
- 5 Tablespoons-All-Purpose Flour
- 5 Egg Yolks
- 3/4 Cup-Parmesan Cheese-freshly grated
- 1 Teaspoon-Dry Mustard
- 1/2 Teaspoon-Chopped Fresh Thyme or 1/4 tsp.-dried Thyme
- Pinch of Cayenne Pepper
- 1 Tablespoon-Freshly Ground Black Pepper
- 6 Egg Whites
- 1/2 Pound-Fresh Cooked Crab Meat-picked over for shells
Position a rack in the top part of an oven and preheat the oven to 450°F. Butter a rimmed oven-proof platter about 18 inches long and 10 inches wide with 1 tablespoon of the butter.
Pour the milk and cream into a saucepan and place over low heat. Heat until small bubbles form along the edge of the pan.
In another saucepan over medium heat, melt the remaining 5 tablespoons butter. Add the green onions and saute, stirring, for 2 minutes.
Using a whisk, stir in the flour and continue to cook, stirring, until the mixture bubbles, about 2 minutes. Slowly add the cream mixture while stirring rapidly with a whisk. Then cook, stirring, until thick and smooth, 2-3 minutes.
Remove from the heat and whisk in the egg yolks, one at a time, whisking well after each addition. Add half of the Parmesan cheese, the mustard, thyme, cayenne, lemon juice and salt and pepper to taste. Mix well.
In a bowl, beat the egg whites until stiff, glossy peaks form. Stir one-half of the egg whites into the cheese sauce to lighten it, then gently fold in the remaining egg whites and the crab meat.
Immediately pour the mixture onto the prepared platter and sprinkle the top with the remaining cheese.
Bake on the top rack of the oven until golden brown, about 10 minutes. Serve this casserole crab souffle' immediately. Again, this serves 6...
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