Crab Soufflé Recipe

Name: Crab Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 tablespoon butter Azores; 2 1/2 tablespoons breadcrumbs; 1 1/8 pounds crab cooked; 1/2 onion finely chopped; 1 clove garlic finely chopped; 1 teaspoon mustard; 55 yeast; 1 1/2 tablespoons wheat flour; 6 3/4 tablespoons semi-skimmed milk; 1/3 tablespoon mozzarella cheese grated; 1 large egg; chives to taste; 1 salt coffeespoon of; nutmeg to taste; ground pepper to taste; 2 radishes; 1 cup salad iberian; 1/4 red onion a medium; 1 tablespoon salt; 2 tablespoons olive oil; 1/2 lime juice +zest; 1/3 fresh mozzarella ball; 2 tablespoons hazelnuts; ground mustard to taste

Servings: persons

1/3 tablespoon butter Azores
2 1/2 tablespoons breadcrumbs
1 1/8 pounds crab cooked
1/2 onion finely chopped
1 clove garlic finely chopped
1 teaspoon mustard
55 yeast
1 1/2 tablespoons wheat flour
6 3/4 tablespoons semi-skimmed milk
1/3 tablespoon mozzarella cheese grated
1 large egg
chives to taste
1 salt coffeespoon of
nutmeg to taste
ground pepper to taste
2 radishes
1 cup salad iberian
1/4 red onion a medium
1 tablespoon salt
2 tablespoons olive oil
1/2 lime juice +zest
1/3 fresh mozzarella ball
2 tablespoons hazelnuts
ground mustard to taste

1
Preheat the oven to 180C.
2
Grease a souffle pan with butter and cover it with breadcrumbs.
3
Clean the crab from the skin and shell, sliver it, and set aside.
4
Melt the butter in a pot and add the onion and the garlic, cooking until the onion is translucent.
5
Dissolve the mustard and flour in water, and add to the onion/garlic mixture.
6
Stirring constantly, add the hot milk gradually until you get a homogeneous cream.
7
Cook over low heat, stirring, for three to four minutes.
8
Add the cheese and remove from the heat.
9
Let it cool slightly, add the crab, egg yolks, and chives, and season with salt, pepper, and nutmeg, slowly mixing.
10
Beat the egg whites until stiff and add them gently to the filling.
11
Put into the souffle pan and bake for 20 to 25 minutes.
12
Wash the radish, cut it in half, laminate it and attach it to the lettuce.
13
In a frying pan, heat the hazelnuts until just toasted.
14
Peel and cut the purple onion into small pieces and prepare the vinaigrette with olive oil, and the juice and zest of lime. Cover the salad with dressing, fresh mozzarella, and toasted hazelnuts.

223

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 24 ingredients. The key ingredients include: 1/3 tablespoon butter Azores, 2 1/2 tablespoons breadcrumbs, 1 1/8 pounds crab cooked, 1/2 onion finely chopped, and more.

Yes, Crab 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 Soufflé

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