Let's Dish With Linda Lou

Taste The Love

Crab Rangoon Souffle

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2015-07-17 05.13.43

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.

To catch more of my recipe videos visit http://www.YouTube.com/ Linda Lou Hamel

Chives (2)

Chives (2)

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Crab Rangoon Souffle (2)

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Crab Rangoon Souffle (3)

Crab Rangoon Souffle (1)

 

 

 

Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 5 minutes
Souffle Yields: 4 servings
Equipment: 8 cup souffle dish, 1 rimmed baking sheet pan, food processor,  large mixing bowl, medium-size mixing bowl, 3-quart saucepan, 6-quart saucepan, large whisk, oven thermometer

Ingredients:
1 pound of crab meat, jumbo lump
6 tablespoons of butter, unsalted, 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 scalded milk
1 teaspoon of Kosher salt
1 teaspoon of fresh 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

Directions:
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.

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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Crab Rangoon Dip With Wonton Chips

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I have to believe, everybody loves Crab Rangoons, they’re so delicious! The luscious lump crab and cream cheese wrapped up in a wonton wrapper then deep-fried, so yummy!  I’m sure there are a lot of recipes out there for Crab Rangoon, but I’m biased. My Crab Rangoon Dip is one you’ll really enjoy.

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Olive Oil

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Crab Rangoon Dip

 

 

 

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 2 servings
Equipment: large mixing bowl, mini food processor, casserole dish, rimmed baking sheet pan, non-stick cooking spray

Ingredients:
1 pound lump crab meat
1 (8-ounce) bar cream cheese, room temperature
1 cup of Greek Yogurt, plain
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/2 lemon, juiced
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons fresh chives, finely chopped (reserve 1 tablespoon for the top)
2 cups of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup for topping)
1 cup of bread crumbs, plain
2 tablespoons of olive oil
Italian flat-leaf parsley, finely chopped for garnish

Directions:
Preheat oven to 350-degrees F.
In a large bowl, place the cream cheese, plain Greek yogurt. Add Kosher salt, freshly ground black pepper, lemon zest, lemon juice, confectioner sugar (to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon back for the top),  and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup back for the top). Mix to combine

Finally, double-check the lump crab for any shells. Fold in the lump crab meat so it doesn’t break up too much. You want to have large pieces of crab meat running through the dip. Spray a casserole dish with non-stick cooking spray. Add the crab mixture into the dish, spreading it evenly throughout.

Sprinkle the reserved grated cheese all over the top. Next, evenly sprinkle the bread crumbs all over the top of the grated cheese. Finally, the reserved chives. Drizzle the top with olive oil so it browns nicely.  Bake for 30 minutes, until golden brown and bubbly.

Directions For Wons:
Oven at 350-degrees F.

Simply take wonton wrappers and cut them into triangles, spray them on one side with non-stick cooking spray, lay them out onto a rimmed baking sheet pan, bake for 3 to 5 minutes or until golden brown.

Serve my Crab Rangoon Dip hot with a side of crispy Wonton Chips.

Note: To double the amount of dip, double the ingredients.

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