Crab Meat Soufflé Recipe

Name: Crab Meat Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 1 cup half-and-half; 4 eggs, separated; 3/4 teaspoon dry mustard; 1/2 teaspoon salt; 1/8 teaspoon red pepper; 1 pound lump or flake crab meat, drained; 2 teaspoons lime juice; 1/4 teaspoon cream of tartar

Servings: persons

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup half-and-half
4 eggs, separated
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper
1 pound lump or flake crab meat, drained
2 teaspoons lime juice
1/4 teaspoon cream of tartar

1
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Set aside.
2
Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce mixture into yolks; add to remaining hot white sauce, stirring well. Stir in mustard, salt, and pepper.
3
Combine crab meat and lime juice; stir crab meat mixture into white sauce.
4
Beat egg whites (at room temperature) until foamy; add cream of tartar, beating until egg whites are stiff but not dry. Gently fold into hot crab meat mixture.
5
Butter the bottom of a 1 1/2- quart souffle dish; pour crab meat mixture into dish. Place dish in a large pan; add hot water to pan to a depth of 1 inch. Bake at 325u00b0 for 1 hour and 15 minutes or until puffed and golden brown. Serve hot.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter or margarine, 3 tablespoons all-purpose flour, 1 cup half-and-half, 4 eggs, separated, and more.

Yes, Crab Meat Soufflé falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Meat Soufflé

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