Vidalia Sweet Onion And Crab Souffle Food

VIDALIA SWEET ONION AND CRAB SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
• Melt 2 tablespoons butter in a medium saute pan.
• Add Vidalia onion and cook 2 minutes.
• Add crabmeat and heat.
• Add chives and a pinch each of salt and white pepper then set aside.
• Melt remaining butter in a saucepan over medium heat.
• Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
• Remove from heat.
• In glass measuring cup, heat milk for 2 minutes in a microwave.
• Pour hot milk into flour mixture and stir with a wire whisk until smooth.
• Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
• Return to heat and whisk until thickened, about 1 minute.
• Remove from heat and whisk in egg yolks, one at a time.
• Stir in crab mixture, add salt and pepper to taste.
• Set aside.
• Beat egg whites with a pinch of salt until stiff but not dry.
• Gently stir half the egg white mixture into crab mixture.
• Stir in the cheese.
• Fold in remaining egg whites.
• Pour mixture into prepared mold.
• Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
• Individual souffles will bake in 25 to 30 minutes.
• Serve immediately.

SHA'S CARIBBEAN CRAB SOUFFLE

Steps:

• Preheat oven to 400°F
• 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.

SWEET ONION SOUFFLE

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions and saute 10-15 minutes or until tender.
• Place onions and bread cubes in large bowl.
• Stir in milk, eggs, 3/4 cup cheese and salt.
• Pour into lightly greased 1 1/2qt souffle or baking dish.
• Sprinkle with remaining 1/4 cup cheese.
• Bake at 350 degrees for 25minutes or until set.

VIDALIA ONION SOUFFLE

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.

HONEY ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Peel onions and cut in half crosswise.
• Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
• Combine honey and remaining ingredients.
• Turn onions over. Brush half of the honey mixture over the onions.
• Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.