How to Make Crabmeat and White Cheddar Soufflé (Ingredients Below)
How to Make Crabmeat and White Cheddar Soufflé
For Bechamel:
50g Unsalted Butter, plus more for Ramekins
50g Flour
150ml Whole Milk
1/2 tsp Grated Nutmeg
For Filling:
120g Lump Crabmeat, shredded
10g Breadcrumbs (or you can use Grated Parmesan)
65g Grated Cheddar (or Grated Parmesan)
1/2 Roasted Red Bell Pepper, finely diced
1/2 Small Red Onion, finely diced
1/2 tsp Lemon Zest
4 Fresh Tarragon Leaves, finely chopped
2 Egg Yolks
6 Egg Whites
1/2 tsp Esplette Pepper or Cayenne Pepper
Salt and Black Pepper to taste
Special equipment:
4 Individual Ramekins, or 1 Large Ovenproof Ceramic Casserole dish
Hand or Stand Mixer
Pastry Brush
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart!
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
Crab & Cheese Soufflés Recipe
▼Ingredients
Serves 3 or 4
80ml sour cream or heavy cream
100ml milk
30g butter
15g all-purpose flour
15g cornstarch
50g cheese
1/4tsp salt
3 egg yolks
50g crab meat
3 egg whites
pinch of salt
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