Seafood souffle
Seafood souffle recipe in the egg category
Recipe ingredients:
- Butter or cooking spray
- Fine dry bread crumbs, cornmeal or grated Parmesan cheese
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon dry mustard
- 3/4 teaspoon salt, optional
- 1 1/2 cups non fat or low fat milk
- 6 eggs, separated
- 3/4 teaspoon cream of tartar
- 1 can, 4.25 ounces, tiny shrimp, well drained or 1 package, 4 ounces, tiny frozen cooked shrimp, thawed and well drained
- 1 can, 6.5 ounces, chopped or minced clams, well drained or 6 to 7 ounces chopped cooked and well drained fresh clams
- 1/2 cup chopped green onions with tops
- 2 tablespoons lemon juice
Recipe method:
- Butter bottom and sides of 2 to 2 1/2 quart souffle dish or straight sided casserole. Dust with crumbs.
- Make 4 inch wide band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches.
- Lightly butter 1 side of band and dust with crumbs.
- Wrap around outside of dish, dusted side in, and fasten with tape, paper clips or string.
- Collar should stand at least 2 inches above rim of dish. Set aside.
- In medium saucepan over medium-high heat, melt butter.
- Stir in flour, mustard and salt, if desired.
- Cook, stirring constantly, until smooth and bubbly.
- Stir in milk all at once.
- Cook and stir until mixture boils and is smooth and thickened. Set aside.
- In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
- Stir egg yolks into reserved sauce until thoroughly blended.
- Stir in shrimp, clams, onions and juice.
- Gently, but thoroughly, fold yolk mixture into whites.
- Carefully pour into prepared dish.
- For a top hat, hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.
- Bake in preheated 350 degrees F oven until puffy, delicately browned and souffle shakes slightly when oven rack is moved gently back and forth, about 50 to 60 minutes.
- Quickly, but gently, remove collar and serve immediately.
Tags: seafood, souffle, recipe, egg, recipes, cooking