CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
Steps:
- For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
- For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
- Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
CARIBBEAN CRAB SOUFFLE
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Provided by Esmee Williams
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 7.7 g, Cholesterol 142.3 mg, Fat 10.5 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 6.2 g, Sodium 332.1 mg, Sugar 3.8 g
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
SOUFFLE ROLL-UP
Here's a "party pretty" omelet roll, topped with zesty mustard sauce, that offers make-ahead convenience on busy yuletide mornings. Best of all, I can be sure everyone's ham and eggs will be hot and ready at exactly the same time!
Provided by Taste of Home
Time 1h40m
Yield 8 servings (about 2 cups parsley sauce and 1-1/4 cup mustard sauce).
Number Of Ingredients 24
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth. , In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes., In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan. , Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight., In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving., To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.
Nutrition Facts : Calories 699 calories, Fat 64g fat (21g saturated fat), Cholesterol 425mg cholesterol, Sodium 1023mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CRAB STRUDEL
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
- Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
- Melt 10 tablespoons of butter in a small pan and set aside.
- Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
- Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
CRAB SOUFFLE ROLL
Steps:
- 1. Line a 15x10x1-inch baking pan with foil, extending foil 1 inch beyond the edges of pan. Grease and lightly flour the foil. Set pan aside.
- 2. For souffle roll, in a medium saucepan melt the 3 tablespoons margarine. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat. In a medium mixing bowl slowly stir thickened mixture into beaten egg yolks. Cool slightly.
- 3. In a large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed till stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread in prepared pan.
- 4. Bake in a 375 oven about 15 minutes or till souffle is puffed, slightly set, and a knife inserted near the center comes out clean.
- 5. Meanwhile, for the filling, in a small heavy saucepan melt the 2 tablespoons of margarine. Stir in the 1 tablespoon flour. Add the milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, green onions, and, if desired, sherry. Set filling aside.
- 6. Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over souffle, foil side down. Invert souffle, onto baking sheet. Carefully peel foil off the top of the souffle.
- 7. Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and help roll up souffle, jellyroll style, starting from one of the short sides.
- 8. Transfer the souffle roll to an ovenproof serving platter. Return souffles roll to the oven for 10 to 15 minutes till heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR-CRAB SOUFFLE
A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.
Provided by Ms. Ayons dishes
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw crabmeat, save juices. Blend with cheese. Set aside.
- Saute green onions in butter until soft but not browned.
- Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
- Stir in the egg yolks. Blend in crabmeat and cheese.
- Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
- Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
- Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
- Good served with marinated broccoli salad, hot rolls or french bread.
AMBER CRAB SOUFFLE
This lovely recipe is from Sacramento's Amber House by way of Kathy Smith, Chef at the Garden Inn in San Luis Obisbo, California. Make sure your cream cheese and eggs are at room temperature. I use smoked paprika and lovely chunks of Maryland crab for this.
Provided by Chef Kate
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º.
- Brush 6 individual ramekins with melted butter.
- Whisk together eggs, milk, salt, pepper and dill.
- Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
- Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
- Sprinkle with paprika.
- Bake 40-45 minutes.
Nutrition Facts : Calories 292.7, Fat 23.9, SaturatedFat 11.9, Cholesterol 467.4, Sodium 649.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 16.1
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