Any Crab Soufflé

Name: Any Crab Soufflé
Cuisine: French
Ingredients: Pepper from the mill; Salt; 4 large egg yolks; 1 cup light cream, scalded; 5 large egg whites; 1 tablespoon fino sherry; 2 tablespoons Cognac or brandy of your choice; 2 tablespoons Cognac or brandy of your choice; ½ cup hot fish fumet; 4½ tablespoons unbleached all-purpose flour; 2 tablespoons fresh bread crumbs made from French bread; 2 tablespoons fresh bread crumbs made from French bread; 8 ounces fresh crabmeat, picked over for cartilage and shredded; 8 ounces fresh crabmeat, picked over for cartilage and shredded; 6 tablespoons unsalted butter

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can be applied to Maryland crab, Dungeness crab, or Alaskan king crab as well as to shrimp and lobster. This is a celebration dish, which, because of the quality of its ingredients, I have kept purposefully in its full-fat version. Great for a late spring luncheon or even an old-fashioned first course for six.

Ingredients

6 tablespoons unsalted butter
2 tablespoons fresh bread crumbs made from French bread

Europe
France
Lunch
Fish course
Starter
Pescatarian
Spring
Mediterranean

Method

Rub a 6-cup soufflé mold with a tablespoon of the butter and coat its sides and bottom with the bread crumbs. Melt another tablespoon of the butter in a skillet over low heat, then add the crabmeat and heat it through. Preheat the oven to 325°F.

Pour the Cognac into a small sau