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FareShare Gazette Recipes -- August 2006 - T's


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Twice-Baked Crabmeat Souffles

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* Exported from MasterCook *

Twice-Baked Crabmeat Souffles

Recipe By : The New Irish Table by Margaret M. Johnson
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Rathmullan Dijon Vinaigrette**
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Dijon mustard
2/3 cup milk
1 slice onion
1 pinch ground nutmeg
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 pinch dry mustard
6 ounces fresh lump crabmeat -- picked over for shell
salt and freshly ground pepper -- to taste
2 egg yolks
4 egg whites
fresh seasoning bread crumbs -- for dusting
[see recipe]
10 ounces mixed salad greens
parsley sprigs -- for garnish

I first tasted a "twice-baked" souffle at Rathmullan House, an early-
nineteenth-century house on the shore of Lough Swilly in beautiful Country
Donegal. Donegal is sometimes call the "forgotten county" for its wild,
remote location in the northwest corner of Ireland, but a stay at
Rathmullan, along with the food served there, is cause for fond
remembrance. When I asked for this recipe, Rathmullan hostess Robin Wheeler
gladly obliged, noting that given their location by the sea, a seafood
recipe would be a perfect example of their cooking style as well as being
"simple and foolproof."

TO MAKE THE VINAIGRETTE: Combine all the ingredients in a small jar, cover,
and shake until blended. Refrigerate until ready to use.

TO MAKE THE SOUFFLES: Preheat the oven to 350 degrees F. Butter six 6-ounce
ramekins and line the bottoms of each with a round of waxed paper.

In a small saucepan, combine the milk, onion, and nutmeg. Bring to a boil
over medium heat. In a medium saucepan, melt the butter over medium heat.
Add the flour and mustard and cook for 2 minutes, whisking constantly.
Gradually whisk in the hot milk. Cook for about 5 minutes, or until thick,
whisking constantly. Add the crabmeat, salt, and pepper.

In a small bowl, whisk the egg yolks, then stir them into the souffle
mixture. Remove from the heat and let cool.

In a large bowl, beat the egg whites until stiff, glossy peaks form. Mix
one-fourth of the whites into the souffle mixture to lighten it. Fold in
the remaining whites.

Dust the ramekins with the bread crumbs and shake out the excess. Spoon the
souffle mixture into the ramekins and place in a baking pan. Add enough hot
water to the baking pan to come halfway up the side of the dishes. Bake for
20 to 25 minutes, or until puffed, browned, and set in the center. Remove
the baking pan from the oven and let the souffles cool in the pan for 15
minutes. Run a sharp knife around the side of the ramekins to. loosen the
souffles, then lift them out onto a buttered baking sheet. Refrigerate for
up to 4 hours.

To serve, reheat the souffles on the baking sheet in a preheated 350
degrees F oven for about 10 minutes, or until heated through. Divide the
greens among 6 salad plates and drizzle with the vinaigrette. Place a
souffle in the center of each salad and top with parsley.

Seasoned Bread Crumbs:

5 slices baguette -- cut into 1/2-inch cubes (5-6)
1 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground pepper -- to taste

Cut 5 to 6 slices stale baguette into 1/2-inch cubes. Place in a blender,
or food processor fitted with a grating attachment. Add 1 teaspoon dried
parsley, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, salt and
freshly ground pepper to taste. Process for 15 to 20 seconds or until the
mixture is ground into fine crumbs.

Makes about 1 cup.

Source : "The New Irish Table by Margaret M. Johnson"
Copyright : "(c)2003 by Margaret M. Johnson; ISBN 0-8118-3387-9"

Contributed to the FareShare Gazette by Mary; 5 August 2006.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 341 Calories; 27g Fat (70.8% calories from 
fat); 12g Protein; 13g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 389mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 
5 Fat; 0 Other Carbohydrates.

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