Soufflé Au Crabe

Name: Soufflé Au Crabe
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 113 grams crabmeat; 2 teaspoons dry mustard; 5 egg whites , room temperature; 2 egg yolks; 2 Tbsps flour; 3 teaspoons franks red hot sauce; 237 milliliters light cream; 6 servings salt & freshly ground black pepper; 59 milliliters worcestershire sauce

Soufflé Au Crabe might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This pescatarian recipe has 158 calories, 8g of protein, and 12g of fat per serving. If you have flour, frank's hot sauce, mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.

Ingredients

Servings:

egg whites , room temperature 2

egg yolks 2Tbsps

flour 3teaspoons

frank's red hot sauce 237milliliters

light cream 6servings

salt & freshly ground black pepper 59milliliters

worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.