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Lorenza

Lorenza Ávila

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Recipe of Cheese and Crab Souffle
Recipe

Cheese and Crab Souffle

45 mins
Half
28
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The souffles are an excellent recipe to make in dinners to impress since they look a lot and are delicious.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 250 grams canned crab meat
  • 4 tablespoons unsalted butter
  • 1/4 cups flour
  • 1 cup milk
  • 1 tablespoon sherry
  • 50 grams Gruyere cheese, grated (1/2 cup)
  • 2 tablespoons parsley
  • 1 tablespoon ground bread
  • 4 egg yolks
  • 5 egg whites
  • 1/2 tablespoons salt
  • 1/2 tablespoons black pepper

Preparation

In a pan, melt the butter over low heat.
With a wooden spoon move the meat and add the flour, continue cooking for 1 minute. From time to time add the milk and sherry and mix with a balloon whisk. Cook until it starts to boil and remove from heat.
Add the crabmeat, cheese and parsley and mix well.
While pre-heat the oven to 180 degrees Celsius. Prepare 1 large souffle dish by greasing it with a little butter and covering it with the ground bread.
In an electric mixer , mix the egg whites with the pinch of salt until stiff.
Add the egg yolks to the cheese mixture and with a little spatula, add the egg whites until the souffle is well mixed.
Pour the mixture into the souffle dish and bake for 40 minutes or until fluffy and golden. Serve immediately.

TIPS

The whites are at the point of snow when they begin to form peaks and have a thick consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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