Easy Dungeness Crab Soufflé
Pair with Estate Chardonnay
This is an easy recipe, that is sure to wow your guests or family. Fresh crab, and airy egg whites make for a posh and very "chefy" first course or brunch dish. Serve with a vibrant side salad of baby greens from your local farmers market, and of course, a glass of Ridge Chardonnay!
- 1/2 cup minced onion
- 1/2 cup butter
- 1/2 cup sifted all purpose flour
- 2 cups milk (scalded)
- 1 teaspoon white pepper
- 2 teaspoons ground mustard
- tabasco to taste
- 8 egg yolks
- 2 cups fresh crab- mixed with 1/2 red bell pepper & 4 green onions, minced
- 8 egg whites
- 1 teaspoon cream of tartar
- cooking spray
- 1 cup grated parmesan for dusting cups
- 4 (4 ounce) ramekins or souffle cups
- Spray cups generously with cooking spray and dust with the parmesan
- Sweat onions in butter
- Add flour and cook several minutes, stirring occasionally to make roux
- Stream in milk, salt and pepper
- Cook, stirring continuously until mixture becomes thick
- Remove mixture from the heat and whisk in the egg yolks, one at a time.
- Transfer mixture to a hotel pan and spread evenly. Allow to cool.
- Whip egg whites until frothy
- Add cream of tartar and whip to stiff peaks, being careful not to over whip
- Fold crab mixture into roux mixture, check for seasoning (tabasco, white pepper, mustard powder, etc.) Fold in whites (may not need all of the whites).
- Scoop into ramekins and bake at 350° for 15 minutes, then check and bake until done, approximately 15-20 minutes longer.