10 March 2014

Crab soufflé / Soufflé de sapateira.


As soon as I saw this recipe at Marmita's blog, I knew that I was going to try it as soon as possible, because not just, we all here at home love crab, but also because we all love soufflés and this one is perfect, delicious and so comforting!

ingredients (serves 2 as a main course or 3 as a starter):
1/2 tbsp butter, plus extra for greasing
2 1/2 tbsp fine dry breadcrumbs
500g mixed crab meat (cooked)
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 1/2 tbsp plain flour, dissolved in 1 tbsp water
100ml milk
1/2 tbsp grated cheese
1 large egg, separated
1 tbsp chives, finely chopped
salt, ground black pepper and nutmeg, to taste
method:
Preheat the oven to 180ºC.
Grease one soufflé dish or 3 individual ramekins with butter and coat with the breadcrumbs, tapping out the excess.
Melt the butter in a small pan.
Add the onion and garlic and cook until softened but without colour.
Add the mustard and flour paste and mix well.
Stir in the milk and keep whisking until you have a smooth paste.
Cook the sauce for 2 to 3 minutes, stirring all the time.
Stir in the cheese, turn off the heat and allow the mixture to cool slightly.
Add in the crab meat, the egg yolk and the chives and season to taste with salt, ground black pepper and nutmeg.
Whisk the egg white to soft peaks and then gently fold it into the soufflé mixture.
Pour the mixture into the soufflé dish and bake in the oven for 20 to 25 minutes.
Serve immediately with a nice salad.
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Assim que vi este soufflé no blogue da Marmita, fiquei logo em pulgas para o fazer, não só porque todos cá em casa adoramos sapateira, mas também porque adoramos soufflés e ainda por cima, tinha a quantidade necessária de carne de sapateira cozida e congelada, o que facilitou imenso o processo.
Bom, escusado será dizer que é divino e que, se gostam de sapateira, terão mesmo de experimentar esta fantástica receita.