Wednesday, July 17, 2013

Gluten-Free Crab Soufflé

I like to make this soufflé for special occasions (I think I made it around Christmas a couple of times). But this light soufflé is also great for a light summer meal. It really isn't all the complicated to make. Serve it with a simple salad of mixed greens, along with a glass of your favorite white wine, and you have a light, yet luscious meal. Don't wait for a "super special" occasion... turn a weeknight dinner into something special!

Gluten-Free Crab Soufflé
4 tablespoons butter
1 tablespoon grated Parmesan cheese
4 eggs, separated plus 2 egg whites
2 tablespoons minced shallot (about 1 shallot)
1/4 cup gluten-free all-purpose flour*
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 cup milk
1 cup fresh-cooked lump crabmeat, coarsely torn or chopped

* You don't have to make this gluten-free. If you're not worried about gluten or wheat, go ahead and use regular all purpose flour.

Preheat your oven to 375 degrees.

Use 1/2 tablespoon of the butter to grease a 1 quart baking dish. Sprinkle the bottom with the cheese, then turn the dish on its side and tap and turn to coat the sides with cheese.

In a bowl, using an electric mixer, beat the 6 egg whites until stiff peaks form. In another bowl, using an electric mixer, beat the 4 egg yolks until creamy. 

In a saucepan over medium-high heat, melt the remaining 3 1/2 tablespoons butter. When it foams, add the shallots and sauté until translucent. Remove from heat and whisk in the flour, salt, and peppers. Return to heat and slowly add the milk, whisking constantly. Cook, stirring constantly, until smooth and thickened (about 5 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

Whisk the egg yolks into the white sauce until well blended. Stir in the crab.

Stir in a large dollop of the egg whites into the crab mixture to lighten it. Using a spatula, gently fold in the remaining egg whites until combined. Spoon the mixture gently into the prepared baking dish. Bake until the top is puffed and golden brown, about 40 minutes.

Serve immediately. 


recipe from Williams-Sonoma Holiday Entertaining cookbook

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