Maybe it was the food - or was it the location? Or maybe the atmosphere? In April of 1995 my bride of 15 years and I went to Carolina Beach, NC for our 15th anniversary and long overdue honeymoon. We stayed at the Daniel Boone Inn (no longer in existence) which was a privately owned Bed and Breakfast. For dinner one night the owners surprised us with a crab souffle which was out of this world! Fresh crab, freshly cooked, attractively served--what's not to like? I never found a recipe that duplicated that wonderful dish, but over the years I've developed something close. Every time I fix it I remember the passionate kisses stolen on the beach at sunset. Hmmm.. Maybe I'll fix it again tonight!
Crab Souffle
Nutritional Data per serving (4):
Calories 293
Total Fat 18.4g
Saturated Fat 9.2g
Cholesterol 266mg
Sodium 1132mg
Total Carbohydrates 10.4g
Sugars 2.8g
Protein 18.6g
2 cups crab meat (about 12 ounces, fresh or frozen, lump or flaked)
1/4 cup butter
1 rib celery, finely chopped
1 medium to large shallot, minced
1/4 cup flour
3/4 teaspoon salt
Generous dash of white pepper
1/4 teaspoon Phillips seafood seasoning
3/4 cup milk
1/4 cup dry sherry
4 eggs, separated
A pinch of cream of tartar
1 tablespoon lemon juice
Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes).
Blend in flour and seasonings and cook an additional 2 minutes, stirring continuously.
Gradually add milk and cook, stirring, until thickened.
Remove from heat and allow to cool to lukewarm.
Beat egg yolks until thick and lemon-colored.
Gradually stir into sauce.
Add sherry, crab meat and lemon juice.
Beat egg whites with cream of tartar until stiff.
Add about one-quarter of the whites to crab mixture and stir in well.
Gently fold (do not stir) remaining egg whites into mixture.
Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water.
Bake for approximately 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Serves 4 to 6
Crab Souffle
Nutritional Data per serving (4):
Calories 293
Total Fat 18.4g
Saturated Fat 9.2g
Cholesterol 266mg
Sodium 1132mg
Total Carbohydrates 10.4g
Sugars 2.8g
Protein 18.6g
2 cups crab meat (about 12 ounces, fresh or frozen, lump or flaked)
1/4 cup butter
1 rib celery, finely chopped
1 medium to large shallot, minced
1/4 cup flour
3/4 teaspoon salt
Generous dash of white pepper
1/4 teaspoon Phillips seafood seasoning
3/4 cup milk
1/4 cup dry sherry
4 eggs, separated
A pinch of cream of tartar
1 tablespoon lemon juice
Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes).
Blend in flour and seasonings and cook an additional 2 minutes, stirring continuously.
Gradually add milk and cook, stirring, until thickened.
Remove from heat and allow to cool to lukewarm.
Beat egg yolks until thick and lemon-colored.
Gradually stir into sauce.
Add sherry, crab meat and lemon juice.
Beat egg whites with cream of tartar until stiff.
Add about one-quarter of the whites to crab mixture and stir in well.
Gently fold (do not stir) remaining egg whites into mixture.
Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water.
Bake for approximately 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Serves 4 to 6
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