04 April 2006 ~ 0 Comments

Crab Souffle

Now that you’ve mastered the Cheese Souffle, you have a world of possibilities ahead of you.

One of my favorite is the Crab Souffle. Follow the same basic steps, but substitute the cheese with about half a pound of flaked, shredded or grounded cooked crab meat.

  • 6-8 ounces of crab meat (check for bits of shell or membranes)
  • 1 tablespoon dry white vermouth
  • a pinch of paprika

Instead of mixing the cheese, mix in the crab, vermouth and paprika.
Variations: you can use small sprimps, or even smoked salmon for other sea-food type souffles. Feel free to experiment! I’d love to hear back from you if you find a variation you like…

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