• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Crabmeat Souffle #2

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 1 c Crabmeat
  • 1 sl Fresh ginger root
  • 1 Scallion stalk
  • 2 tb Oil
  • 1/4 ts Salt
  • 1 tb Sherry
  • 1/2 c Milk
  • 1/2 c Stock
  • 2 tb Cornstarch
  • 1/4 c Water
  • 1/2 ts Salt
  • 5 Or
  • 6 Egg whites
  • 1/4 c Oil
  • 1/2 c Stock
  • Salt and pepper
  • 3 dr Sesame oil; more or less

 Directions

1. Pick over and flake crabmeat. Mince ginger root and scallion.

2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add
crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove
mixture from pan and let cool.

3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold
water to a paste; then blend into milk-stock mixture along with remaining
salt.

4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock
mixture. Then fold in stir-fried crabmeat.

5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over
medium-high heat, stirring constantly, while gradually adding remainmg
stock.

6. When mixture thickens, season with salt and pepper to taste. Sprinkle
with sesame oil and serve at once.

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