Crab & Parsley Souffles
- 2 tablespoons butter, softened
- 4 tablespoons parmesan cheese, grated
- 7 fluid ounces milk, cold
- 1 ounce flour
- 1 ounce butter, cold & diced
- 3 tablespoons gruyere cheese, grated
- 1 teaspoon Dijon mustard
- 2 egg yolks
- 5 ounces crabmeat
- 3 tablespoons parsley, finely chopped
- 3 egg whites
- Pre-heat oven to 390F Grease four small ramekin dishes with the.
- butter and sprinkle the grated Parmesan to coat the inside of the dishes well.
- Chill until ready to use.
- Place the milk, flour and butter in a saucepan.
- Bring to the boil, whisking continuously, until the mixture is smooth and thick.
- Cook for 2 minutes Remove from the heat, stir in the grated cheese and the mustard then leave to cool until just warm.
- Place a baking sheet in the oven to heat.
- Stir in the egg yolks, crab meat, parsley and a pinch of salt and mix well.
- In a separate bowl whisk the egg whites until just stiff.
- Beat 1 tablespoon.
- of the whites into the crab mixture then carefully fold in the rest.
- Be.
- careful not to overwork the mixture.
- Divide between the greased ramekin.
- dishes, filing each one three-quarters full, then bake on the baking sheet for 16-18 mins until the souffles are well risen and golden but still a little wobbly in the center when gently shaken.
butter, parmesan cheese, fluid ounces milk, flour, butter, gruyere cheese, mustard, egg yolks, crabmeat, parsley, egg whites
Taken from www.food.com/recipe/crab-parsley-souffles-365417 (may not work)