Curried Seafood Soufflé

Name: Curried Seafood Soufflé
Yield: Six to eight servings.
Ingredients: ½ teaspoon minced garlic; 3 tablespoons finely chopped onion; 1 cup fresh, frozen, or canned crab meat or other seafood; 1 tablespoon curry powder; 6 tablespoons flour; 3 tablespoons finely chopped celery; 5 tablespoons butter; Salt and freshly ground black pepper to taste; 1 tablespoon cornstarch; 2 cups milk; ¼ teaspoon Worcestershire sauce; 8 eggs; 1 tablespoon water; ⅛ teaspoon cayenne pepper

Preparation info

Six to eight
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

5 tablespoons butter
1 cup fresh, frozen, or canned crab meat or

Main course
Dinner
Pescatarian
Spicy

Method

Preheat the oven to 400 degrees.
Using the fingers, rub the inside of a 2-quart soufflé dish with 1