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Caribbean crab souffle

door Linda Terrizzi

The Caribbean crab soufflé is a beautiful dish for the experienced chef.

This tasty soufflé can be made from crab, lobster or – for those who want to make the dish extra economical – from pieces of surimi.



A soufflé is not as difficult to make as everyone makes it seem. Just one tip to take to heart: do not open the oven door until the time has expired!

This recipe is for 6-8 soufflés


INGREDIENTS:

  • 30 gr grated coconut
  • 60 gr unsalted butter
  • 30 gr celery leaf, chopped
  • 1 clove of garlic, chopped
  • 1/2 teaspoon of curry powder
  • 1/2 teaspoon of dried thyme
  • freshly ground black pepper to taste
  • 1/2 teaspoon ground chili peppers
  • 1 / 2 teaspoon of salt
  • 3 tablespoons of white flour
  • 280 ml semi-skimmed milk
  • 4 egg yolks
  • 225 gr crab meat (possibly lobster or surimi)
  • 6 egg whites, beaten until stiff
  • 1/4 teaspoon of fresh lemon juice

PREPARATION OF THE CARIBBEAN CRAB SOUFFLÉ:

First, preheat the oven to 200 degrees and grease soufflé bowls (ramekins) with butter.

Then roast the coconut in a dry pan, over low heat.



Now heat the butter in a small frying pan over low heat until it melts.

Then add the celery, garlic, curry powder, thyme, chili pepper, salt and pepper.

Let the butter heat for a few minutes and finally add the flour. Then stir this mixture smoothly. So no lumps of flower should be visible anymore!

Then add the milk to the flour mixture and turn up the heat. Then bring the mixture to a boil.



You can see that the mixture is now starting to thicken considerably. When it gets firm, you can turn off the heat.

Let the mixture cool down for a few minutes and then add the egg yolks 1 by 1.

Stir until smooth and finally add the crab meat.

Now take a medium bowl and beat the egg whites together with the lemon juice until stiff. Then mix a quarter of the egg white into the crab mixture.

Then carefully fold the rest of the egg white into your souffle mixture. Make sure that the volume does not decrease!

Now pour the mixture into the greased souffle molds and place them at the bottom of the oven.



Bake the Caribbean crab soufflés for about 30 minutes until golden brown and cooked through. The soufflé should still be slightly moist on the inside.

Enjoy!


Also try

Do you love fish and seafood? Then try our patties with tuna filling (pastechi tue tuna)!


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