Crab Soufflé

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Difficulty Intermediate
Portions: 4
Total 68 min

Ingredients

  • 0.5 Pound Crabmeat (1/2 pound)
  • 1 Packet MAGGI® Flavour D’ Pot Crab Flavour (10g)
  • 4 Tablespoons Margarine
  • 1/4 Cup All-Purpose Flour
  • 1/2 Tablespoon MAGGI Curry Powder 92g Sachet
  • 1 Package MAGGI® Coconut Milk Powder (25g)
  • 1 Teaspoon Yellow Mustard
  • 1 2/3 cup CARNATION® Reduced Fat Evaporated Milk (330ml)
  • 1/2 Cup Parmesan cheese, grated
  • 1 Tablespoon Parsley (finely chopped)
  • 1 Tablespoon Chadon Beni (finely chopped)
  • 1 Tablespoon Breadcrumbs
  • 4 Units Eggs (separated)
  • 1/2 Teaspoon Cream of Tartar

Instructions

  • 1.  Pick over crabmeat to remove any pieces of shell. Flake crabmeat
  • 2.  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.
  • 3.  Gradually whisk in CARNATION Reduced Fat Evaporated Milk. Whisking constantly, until mixture thickens and boils. Remove from heat.
  • 4.  Gently fold in the crabmeat, parmesan cheese, parsley and chadon beni. Cool slightly.
  • 5.  Meanwhile, preheat oven to 350°F (180°C). Grease soufflé dishes, and coat with bread crumbs
  • 6.  In a medium bowl, with an electric mixer at high speed, beat egg whites with cream of tartar until stiff peak form.
  • 7.  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.
  • 8.  Bake soufflé 40 to 45 minutes, until puffy and golden. Serve immediately.

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