Crab Egg And Brie Souffles With Chive Sauce Food

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Steps:

• Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
• Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
• Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

CRAB EGG FOO YONG

Steps:

• In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.

CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
• Toast coconut in a non-stick skillet over low heat.
• In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
• In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
• Bake for 30 minutes or until golden, puffed and still moist inside.

CRAB, EGG AND BRIE SOUFFLES WITH CHIVE SAUCE

Steps:

• Souffles:.
• Melt 2 T butter in a medium skillet. Add onion and saute over medium heat 1-2 minutes till translucent.
• Add crabmeat and heat through. Add Brie, cover pan and removed from heat to soften cheese. Set aside.
• in a medium saucepan, melt the remaining 2 T butter. Whisk in flour and salt and cook for 2 minutes. Heat the milk in a separate pan till just ready to boil.
• Gradually add half the milk to the flour mixture, whisking till smooth.
• Stir in remaining milk and heat mixture to boiling, stirring constantly. Allow to thicken 2 minutes and whisk in egg yolks.
• Cook, whisking, for 2 more minutes and remove from heat.
• Preheat oven to 375. Beat the whites with an electric mixer till stiff peaks form. Set aside.
• Fold the crab mixture into the hot milk mixture. Gently fold in half the egg whites to lighten the mixture. Fold in remaining egg whites till just combined.
• Butter 6 individual souffle cups (I used custard cups, which worked fine). Make souffle collars by cutting pieces of waxed paper or aluminum foil about 8 inches long each. Butter one side of each collar and wrap it around the top of the cup (you can tie string around this to hold it in place or tape the collar together after wrapping it around).
• Divide the souffle mixture among the 6 cups. Bake for 20-25 minutes, or till puffed and golden brown and set in the middle.
• Remove the collars and serve immediately with chive sauce on the side.
• Chive sauce:.
• Heat lemon juice and creme fraiche till just warm (I did this in the microwave for about 1 minute). Stir in chopped chives.