While living on Florida’s Gulf Coast as a child I fell in love with seafood. I’m not a big fish eater, but give me some shellfish, like crab, which I adore, and I’m happy as a clam…. This may not be everyone’s cup of tea, but it is real good if you want to try a recipe that might be a little outside your comfort zone. Dive into a medium-textured (not too airy, not too firm) soufflé that’s just chock-full of sweet buttery crabmeat.
SERVES 6
1 pound lump crabmeat
3 large egg whites
3 tablespoons unsalted butter
¼ cup all-purpose flour
1½ teaspoons salt
½ teaspoon dry mustard
1 cup whole milk
3 large egg yolks, beaten
2 tablespoons chopped fresh parsley
2 teaspoons grated onion
1 tablespoon fresh lemon juice
1. Pick through the crab and make sure there’s no shell or cartilage left attached to the meat.
2. Preheat the oven to 350°F. Generously grease a 1½-quart baking dish (or six 8-ounce ramekins). Fill a baking pan big enough for the baking dish or ramekins to fit in with a couple inches of hot water.
3. Using an electric mixer, beat the egg whites until stiff.
4. In a medium saucepan over medium heat, melt the butter. Blend in the flour, salt, and dry mustard. Whisk in the milk gradually and whisk until thick and smooth, about 8 minutes.
5. Stir a little of the hot milk mixture into the egg yolks and then whisk the yolk mixture into the saucepan with the rest of the milk mixture. Once everything is combined, remove from the heat and stir in the parsley, onion, lemon juice, and crabmeat.
6. Fold in the egg whites. Scoop the mixture into the prepared baking dish and put the dish in the pan of hot water.
7. Bake until the soufflé is firm in the center, about 1 hour (or 30 minutes for ramekins). Do not open the oven during baking or the soufflé will fall. The soufflé should have a little jiggle in the middle. Serve immediately.
CRAB SOUFFITE
