Double Baked Crab Souffle
Double Baked Crab Souffle
13th December, 2016
Just the word 'souffle' is enough to send even the most confident of cooks running to the hills in a panic shouting "Nooooooooooo" but in essence, a souffle is actually quite simple and relies on three things: air, heat and blind faith in time
These souffles can be made in advance and are so quick to finish off and serve that you'll be able to sit and chat with the crowd.
Ingredients
Method
Text
Preheat your oven to 220c.
Start by making a simple white sauce with the butter, flour and milk, blend to a smooth paste and take off the heat to cool
When just about warm, add the mustard, egg yolks, brown crab meat, parmesan, brandy and lime zest and fold in to the white sauce
Transfer the mixture to a large bowl and ensure you have double the space to add in the whisked egg whites
Whisk the egg whites up to firm peaks with just a pinch of salt.
Add in a third of the egg whites to the white sauce mixture and carefully mix as you still want to retain the air in the whites. Then fold in the remaining whites.
Grease eight large ramekins with butter and gently spoon in the mixture to about three quarters the way up the ramekin.
Cook in a bain marie in the oven for about 15 minutes or when they have turned golden brown and have a slight crust on top and thrn remove from the oven
Remove the souffles from the bain marie and allow to rest till luke warm
Run a knife around the cooked souffles, as close to the sides as possible and turn out onto a clean plate and transfer to the fridge until ready to serve
The souffles can be kept in the fridge for three days
To serve, place thre souffles in an oven proof dish, crust side down and sprinkle with cheese on top and pour some cream over the souffles so a shallow pool forms in the dish.
Bake again at 220c for 10 minutes, remove and serve.
