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Lorenza

Lorenza Ávila

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Recipe of Cheese and Crab Souffle
Recipe

Cheese and Crab Souffle

45 min
Not so easy
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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 servings
  • 250 grams of canned crab meat
  • 4 spoonfuls of unsalted butter
  • 1/4 of Cup of flour
  • 1 Cup of milk
  • 1 tablespoon of sherry
  • 50 grams of Gruyere cheese grated (1/2 cup)
  • 2 spoonfuls of parsley
  • 1 tablespoon of ground bread
  • 4 egg yolks
  • 5 egg whites
  • 1/2 tablespoon of Salt
  • 1/2 tablespoon of 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.
    Calories
    381
    kcal
    19%
    Carbohydrates
    16.8
    g
    5.6%
    Proteins
    28.4
    g
    57%
    Lipids
    22.5
    g
    35%
    Fiber
    2.5
    g
    5.1%
    Sugar
    1.0
    g
    1.2%
    Cholesterol
    285
    mg
    95%
    Esha
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