Shrimp and Crab Souffles with Red Bell Pepper and T

Name: Shrimp and Crab Souffles with Red Bell Pepper and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grated Parmesan cheese; 1/2 cup crabmeat (about 3 1/2 ounces); 1/2 cup small cooked shrimp (about 3 1/2 ounces); 1/4 cup (packed) well-drained roasted red peppers from jar; 2 tablespoons fresh whole tarragon leaves; 1/4 cup (1/2 stick) butter; 5 tablespoons all purpose flour; 1 large shallot, minced; 1/8 teaspoon (scant) cayenne pepper; 1 1/4 cups whole milk; 1/4 cup dry white wine; 6 large egg yolks; 1 teaspoon salt; 8 large egg whites; 3/4 cup grated Parmesan cheese

Servings: persons

Grated Parmesan cheese
1/2 cup crabmeat (about 3 1/2 ounces)
1/2 cup small cooked shrimp (about 3 1/2 ounces)
1/4 cup (packed) well-drained roasted red peppers from jar
2 tablespoons fresh whole tarragon leaves
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 large shallot, minced
1/8 teaspoon (scant) cayenne pepper
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
8 large egg whites
3/4 cup grated Parmesan cheese

1
Position rack in center of oven and preheat to 400F.
2
Butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes; sprinkle with Parmesan cheese to coat.
3
(If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.)
4
Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
5
Melt butter in heavy large saucepan over medium heat.
6
Add flour, shallot and cayenne.
7
Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute.
8
Gradually whisk in milk, then wine.
9
Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes.
10
Remove from heat.
11
Mix yolks and salt in bowl.
12
Add yolk mixture all at once to sauce; whisk in quickly.
13
Stir in crab mixture.
14
Using electric mixer, beat whites in large bowl until stiff but not dry.
15
Fold 1/4 of whites into lukewarm souffle base to lighten.
16
Fold in 3/4 cup Parmesan cheese, then remaining whites.
17
Transfer souffle mixture to prepared dish.
18
Place souffle in oven.
19
Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffle (or 25 minutes for small souffles).
20
Using oven mitts, transfer souffle to platter and serve immediately.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Grated Parmesan cheese, 1/2 cup crabmeat (about 3 1/2 ounces), 1/2 cup small cooked shrimp (about 3 1/2 ounces), 1/4 cup (packed) well-drained roasted red peppers from jar, and more.

Yes, Shrimp and Crab Souffles with Red Bell Pepper and Tarragon 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.

That's it — enjoy your meal!

Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions