Hot Indian Crab Souffle’s

Ingredients

  • 1/4 cup butter
  • 3 tbs bread crumbs
  • 4 scallions, minced
  • 1 tbs curry powder
  • 2 tbs flour
  • 7 tbs coconut milk
  • 2/3 cup whipping cream
  • 4 egg yolks
  • 1/2 lb lump crab meat
  • 6 egg whites
  • kosher salt and fresh cracked black pepper to taste
  • Use some of the butter to grease each of 6 (4 inch)  ramekins or a 7 and 1/2 cup souffle dish.
  • Sprinkle bread crumbs in the dishes or dish and roll them around to coat the base and sides completely. Then tip out the excess breadcrumbs.
  • Preheat the oven to 400 degrees.
  • Melt the remaining butter in a pan and add the scallions, curry powder and cook over a low heat stirring frequently for about 1 minute or until softened.
  • Stir in the flour and cook, stirring constantly for 1 minute more.
  • Gradually add the coconut milk and the cream, stirring constantly. Cook over a low heat until smooth and thick.
  • Remove the pan from the heat and stir in the egg yolks. Mix well.
  • Add the crab meat and season to taste with salt and pepper.
  • In a clean bowl, whisk the egg whites with a pinch of salt until they are stiff.
  • Using a metal spoon, stir 1/3 of the egg whites into the crab mixture. Gently fold in the remainder of the egg whites.
  • Spoon the mixture into the ramekins or baking dish.
  • Bake the souffles until well risen and golden brown. Just firm to the touch. About 8 minutes.
  • If you are making a large single souffle’, baking time will be 15-20 minutes.
  • Serve hot right out of the oven.

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