Crab and Lemon Thyme Soufflés

Name: Crab and Lemon Thyme Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Chervil Butter Sauce; 227 grams fresh crabmeat, picked over to remove cartilage; 6 servings Fine dry bread crumbs, for the ramekins; 6 larges egg whites, at room temperature; 3 larges egg yolks; 3 Tbsps all-purpose flour; 2 teaspoons minced lemon thyme; 237 milliliters milk; 6 servings Freshly ground pepper; 6 servings Salt; 3 Tbsps unsalted butter

Crab and Lemon Thyme Soufflés

Need a pescatarian main course? Crab and Lemon Thyme Soufflés could be an excellent recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 241 calories, 15g of protein, and 14g of fat. This recipe serves 6. Head to the store and pick up chervil butter sauce, flour, milk, and a few other things to make it today. To use up the egg whites you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Butter six 6-ounce or four 8-ounce ramekins and coat with bread crumbs, tapping out any excess. Set the prepared ramekins in a large shallow roasting pan.

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Breadcrumbs

Butter

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Roasting Pan

Ramekin

Melt the butter in a medium sauce-pan.

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Butter

Sauce

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Frying Pan

Add the flour and whisk over moderate heat until bubbling, about 1 minute.

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All Purpose Flour

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Whisk

Add the milk and 1/4 teaspoon of salt and whisk until the mixture boils and thickens.

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Milk

Salt

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Whisk

Remove the pan from the heat and whisk in the egg yolks, then whisk vigorously over moderate heat until the mixture boils again.

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Egg Yolk

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Whisk

Frying Pan

Whisk in the lemon thyme.

Ingredients you will need

Lemon Thyme

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Whisk

Transfer the souffl base to a large bowl, press a piece of plastic wrap directly on the surface and let cool.

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Base

Wrap

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Plastic Wrap

Bowl

Preheat the oven to 37

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Oven

Whisk the souffl base until smooth, then fold in the crabmeat. Season with salt and pepper.

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Salt And Pepper

Crabmeat

Base

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Whisk

Beat the egg whites until they hold firm peaks. Stir one-third of the beaten whites into the base to lighten it, then fold in the remaining whites. Spoon the batter into the ramekins, filling them to within 1/2 inch of the rims. Wipe the rims clean.

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Egg Whites

Base

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Ramekin

Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.

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Water

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Roasting Pan

Ramekin

Bake the souffls for 30 minutes, or until lightly browned.

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Oven

Serve immediately with the Chervil Butter Sauce.

Ingredients you will need

Chervil

Butter

Sauce

Equipment

Ingredients

Servings:

6servings

Chervil Butter Sauce 227grams

fresh crabmeat, picked over to remove cartilage 6servings

Fine dry bread crumbs, for the ramekins 6larges

egg whites, at room temperature 3larges

egg yolks 3Tbsps

all-purpose flour 2teaspoons

minced lemon thyme 237milliliters

milk 6servings

Freshly ground pepper 6servings

Salt 3Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.