Souffléd Curried Crab Casserole

Name: Souffléd Curried Crab Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black or white pepper; 170 grams button mushrooms, sliced; 454 grams back fin crabmeat, picked; 1 teaspoon curry powder; 6 larges eggs; 3 Tbsps all-purpose flour; 2 Tbsps snipped fresh chives; 8 servings Chopped fresh parsley; 1 clove garlic, minced; 1 teaspoons fine sea salt or kosher salt; 355 milliliters milk; 118 milliliters grated Parmesan cheese, divided; 1 red bell pepper, seeded and diced; 3 Tbsps unsalted butter, divided

Souffléd Curried Crab Casserole might be just the main course you are searching for. One serving contains 208 calories, 20g of protein, and 11g of fat. This pescatarian recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up milk, eggs, back fin crabmeat, and a few other things to make it today. It will be a hit at your Autumn event. 1 person found this recipe to be flavorful and satisfying.

Instructions

Grease a 3-quart casserole dish, 2 1/2 to 3 inches deep, with 2 teaspoons butter.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Sprinkle 1/4 cup Parmesan into dish to lightly coat bottom and sides, and set dish aside. Separate egg whites from yolks, setting whites aside in a mixer bowl and reserving only 4 of the 6 egg yolks.

Ingredients you will need

Egg Whites

Egg Yolk

Parmesan

Equipment you will use

Blender

Bowl

Melt remaining butter in a large nonstick skillet over medium heat and add mushrooms and next 5 ingredients. Cook 4 minutes, stirring constantly.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

Sprinkle flour over vegetable mixture, and cook, stirring, 1 minute. Slowly add milk, and bring to a boil, stirring constantly, until mixture thickens.

Ingredients you will need

Vegetable

All Purpose Flour

Milk

Remove from heat; whisk 4 reserved egg yolks into sauce, one at a time, until blended. Stir in crabmeat and chives.

Ingredients you will need

Egg Yolk

Crabmeat

Chives

Sauce

Equipment you will use

Whisk

Beat egg whites in mixer bowl on high speed until stiff and billowy but not dry. Stir one-fourth of the whites into crab mixture to loosen; fold in remaining whites until just combined (be careful not to deflate the volume).

Ingredients you will need

Egg Whites

Crab

Equipment you will use

Blender

Bowl

Transfer mixture to prepared dish; sprinkle top with remaining 1/4 cup Parmesan cheese.

Ingredients you will need

Parmesan

Bake at 400 for 30 minutes, or until puffed and golden and a knife inserted into the center comes out clean.

Equipment you will use

Oven

Knife

Sprinkle with parsley.

Ingredients you will need

Parsley

Serve immediately.

Casserole Basics: Glass and ceramic (earthenware) dishes work best for casserole cooking because they heat up quickly and evenly. If you substitute a metal baking pan, the casserole usually cooks more slowly, so you may have to increase the oven temperature by 25 to compensate.

Equipment you will use

Baking Pan

Oven

Always start with the freshest seafood available and pat it dry. If you use individual steaks or fillets, select pieces that are at least 1 inch thick. If a single fillet from a large fish tapers to a thin end, fold the thin end under to help the fillet cook uniformly.

Ingredients you will need

Seafood

Steak

Fish

If the fillet in the casserole is thick, let it sit at room temperature while you prepare the other ingredients for the dish. It will cook more quickly.

Thick fillets or steaks, especially if covered with a sauce or topping, can take from 12 to 15 minutes of baking time per inch. To check for doneness, cut into the fillet at the thickest part to see if it's opaque inside and pulls apart with little resistance.

Ingredients you will need

Steak

Sauce

Casserole recipes calling for fully or partially cooked seafood or fish need only enough time in the oven to get hot, so an instant-read thermometer comes in handy. If the middle of the casserole registers 160, it's done.

Ingredients you will need

Seafood

Fish

Equipment you will use

Kitchen Thermometer

Oven

If you're making a casserole with cooked seafood that's added to a sauce, heat the sauce separately, stir in cold, cooked fish, and then assemble the dish. This will speed up the time in the oven and keep the fish from disintegrating.

Ingredients you will need

Seafood

Sauce

Fish

Equipment you will use

Oven

Don't cook fish until it flakes easily-- by that point, the fish has given up all of its juices, rendering it dry and leaving a lot of water in the dish. If this occurs, spoon the juices back over the fish when serving.

Ingredients you will need

Water

Fish

Remember, the casserole will continue cooking once it's pulled from the oven, so it's better to take it out sooner rather than later.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black or white pepper 170grams

button mushrooms, sliced 454grams

back fin crabmeat, picked 1teaspoon

curry powder 6larges

eggs 3Tbsps

all-purpose flour 2Tbsps

snipped fresh chives 8servings

Chopped fresh parsley 1clove

garlic, minced 1teaspoons

fine sea salt or kosher salt 355milliliters

milk 118milliliters

grated Parmesan cheese, divided 1

red bell pepper, seeded and diced 3Tbsps

unsalted butter, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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 Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.