I love Crab Rangoons. What better way then to put those flavors into a light and fluffy souffle. This recipe came to me as I was remembering a dear friend of mine, Ellyn. Ellyn and I worked together many years ago. She loved crab, so to pay homage to her, and our longtime friendship I came up with a twist on crab rangoons. This is my Crab Rangoon Souffle. Thanks for all the great memories.
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Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 5 minutes
Souffle Yields: 4 servings
Equipment: 1 (8-cup) souffle dish, 1 (10-cup) food processor, 1 rimmed baking sheet pan, food processor, 1 large mixing bowl, 1 medium-size mixing bowl, 1 (3-quart) saucepan, 1 (6-quart) saucepan, large whisk, oven thermometer
1 pound of crab meat, jumbo lump
6 tablespoons of butter, unsalted, reserve 3 tablespoons for greasing the dish
1/4 cup of Parmesan cheese, freshly ground (using a food processor)
3 tablespoons of all-purpose flour
1 cup of milk, *scalded
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of cayenne pepper
a pinch of nutmeg, freshly grated
4 extra-large egg yolks, room temperature
5 extra-large egg whites, room temperature
5 ounces of cream cheese, room temperature
1/4 teaspoon of cream of tartar
4 tablespoons of fresh chives, finely minced
Preheat oven to 400-degrees F.
Prepare the souffle dish with butter and grated Parmesan cheese, making sure the entire inside surface is coated with both, shake off any excess.
Prepare the lump crab by checking for any shells. Transfer to a plate lined with a paper towel. Pat dry the lump crab with another piece of paper towel making sure the crab is completely dry of any moisture before transferring to a medium-size mixing bowl.
In a small saucepan, add milk and bring up to temperature over medium heat. Once the milk reaches the scalding point turn off the heat.
In a saucepan melt butter over low heat. Add all-purpose flour whisking constantly for about a minute forming a *roux. Once the mixture has formed a thick, blonde color (refer to picture above) remove the pan from the heat. Add the freshly grated nutmeg, cayenne pepper, Kosher salt, and fresh ground black pepper, whisk to combine.
Return the pan back on the heat, add the *scalded milk whisking continuously. Turn the heat up to medium, when the sauce just starts to boil, the sauce is at its thickest consistency. Test by placing a wooden spoon into the mixture and when you pull the spoon out and swipe your finger down the back of the spoon, if the sauce on the spoon remains separated, it’s ready. Turn off the heat.
Transfer the pot onto a cutting board, while the mixture is still hot vigorously whisk in the egg yolks one at a time until all are incorporated. Switch to a rubber spatula, add the room temperature cream cheese, by gently smashing up the cream cheese, and mixing, until it’s incorporated throughout. After mixing, if there are a few bigger pieces that’s fine.
Next, add the jumbo lump crab and stir through.
Immediately before placing a souffle into the oven, adjust the temperature to 375-degrees F.
Place the egg whites into a large clean/dry mixing bowl. Add cream of tartar, and a pinch of salt. Using a large whisk, beat the egg whites until they form firm shiny peaks. This will take a few minutes. You could do this in an electric mixer. Gently stir 1/4 of the egg whites into the prepared souffle mixture. The mixture will look slightly lighter. Very gently, fold in the rest of the whites. Pour the completed mixture into the prepared souffle dish. Without peeking, bake for 30 to 35 minutes, until puffy and golden brown.
I like to serve my Crab Rangoon Souffle with a simple salad of mixed greens, lightly dressed with my Lemon Vinaigrette, and topped with shavings of Parmesan cheese.
*Scalded Milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.
*Roux is a mixture of fat (especially butter) and flour used in making sauces.