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Soufflé Au Crabe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.5875
Energy (kCal)1394.5961
Carbohydrates (g)55.5283
Total fats (g)108.9691
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter. | 3. Melt the butter in saucepan over medium heat, then whisk in the flour. | 4. Gradually whisk in the cream, stirring constantly, until the sauce boils. | 5. Cook for an additional 30 seconds to cook flour. | 6. Remove from heat and stir in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Mix well. Set aside. | 7. Whisk in the egg yolks, one by one. | 8. Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go. | 9. Stir and adjust seasoning to taste. (You should go a bit heavier on the seasoning to counteract the blandness of the egg whites). | 10. In a very clean bowl, beat the egg whites until stiff. | 11. Gently fold 1/4 of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible. | 12. Pour the soufflé mixture into the prepared dish. | 13. Smooth the top with a spatula. Run your thumb around the edge of the dish. At this point the soufflé may be refrigerated up to two hours before baking. | 14. Bake about 20-25 minutes, until puffed and browned. | 15. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crabmeat 1/4 lb 109.9336 0.0 21.93 1.7453
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    mustard 1 1/2 1/2 0.4725 0.0817 0.05 0.0073
    worcestershire sauce 1/4 cup 53.625 13.3788 0.0 0.0
    frank red sauce 2 1/2 1/2 - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    egg white 5 85.8 1.2045 17.985 0.2805
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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