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Total: 68minPreparation: 17minCooking: 51min
- Portions: 4
- Difficulty: Intermediate
Recipe ingredients saved
Pick over crabmeat to remove any pieces of shell. Flake crabmeat
In a 3-quart saucepan, melt margarine over medium heat. With a wooden spoon, stir in flour, curry, MAGGI Coconut milk powder and mustard, cook, stirring for 1 minute.
Gradually whisk in CARNATION Reduced Fat Evaporated Milk. Whisking constantly, until mixture thickens and boils. Remove from heat.
Gently fold in the crabmeat, parmesan cheese, parsley and chadon beni. Cool slightly.
Meanwhile, preheat oven to 350°F (180°C). Grease soufflé dishes, and coat with bread crumbs
In a medium bowl, with an electric mixer at high speed, beat egg whites with cream of tartar until stiff peak form.
Stir egg yolk into cheese mixture, then, with a spatula, gentle fold in egg whites, one-third at a time, just until blended. Pour into Soufflé dish.
Bake soufflé 40 to 45 minutes, until puffy and golden. Serve immediately.
- Soufflé mold
Nutritional information 501kcal = 2,095kj /per portion
- 500.83 Calories Energy
- 29.35 Grams Protein
- 26.71 Grams Carbohydrates
- 1.66 Grams Fiber
- 832.22 Milligrams Sodium
- 29.83 Grams Fats