Zutaten für Amber Crab Souffle
- 4 eggs, separated
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon dried dill weed
- 6 1/2 ounces lump crabmeat, flaked
- 8 ounces cream cheese, softened
- 1/4 teaspoon smoked paprika
- 1/4 cup butter
- 1/4 cup flour
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Zubereitung von Amber Crab Souffle
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch soufflé dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the cream cheese until melted and smooth.
- Season with salt, pepper, and smoked paprika.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Gradually whisk the hot cream cheese mixture into the egg yolks.
- In another bowl, beat the egg whites with a mixer until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions.
- Gently fold in the crab meat.
- Pour the batter into the prepared soufflé dish.
- Bake for 35-40 minutes, or until the soufflé is puffed and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
3g
Fat
59g
Carbs
0g
