Switch up your lunch routine and treat yourself to something tasty. Proving that not all soufflés have to be sweet, this recipe for Crab Soufflé is full of delicious savory flavor. Creamy, cheesy, and perfectly seasoned, this crab souffle has a lovely light texture. Recipe ingredient list and instructions include directions for a radish and leafy greens salad with toasted hazelnuts and a light vinaigrette to serve as the perfect side to this fluffy Crab Soufflé.
- Preheat the oven to 180ºC. Grease a pan with butter and line it with breadcrumbs. Clean the skins and skins, chip it and set it aside. Melt the butter in a saucepan and add the finely chopped onion and garlic, cooking until the onion is translucent. Add mustard and flour dissolved in water and mix. Without stopping stirring, add the heated milk, little by little, until you get a homogeneous cream.
- Cook over low heat, stirring, three to four minutes. Add the cheese and remove from heat. Let it cool a little, add the crab, the egg yolk and the chives and season with salt, pepper and nutmeg, wrapping. Beat the egg white and add it gently to the filling. Place in the pan and bake 20 to 25 minutes.
- In a frying pan light the hazelnuts and give just a few minutes of heat to have a toasted touch. Peel and cut the red onion into small pieces and a pyrex dish prepare the vinaigrette with olive oil, juice and lime zest and cover the salad with this dressing, fresh mozzarella and toasted hazelnuts.
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|Calories700Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.