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Twice Baked Crab, Chilli and Lemongrass Souffle
Finely zest or grate 1 piece of lemongrass into a squeeze of lemon and leave to infuse.
Melt butter in a heavy bottomed saucepan and then add flour. Mix together with a wooden spoon and add the warmed milk,half of the brown crab, lemongrass and half the chilli.
Season and cook out until the mixture starts to pull away from the sides of the pan.
Remove from the heat leave to cool slightly and beat in the egg yolks, white crab, chilli and coriander.
Meanwhile whisk the egg whites until they become soft peaks and then butter and flour some large ramekins and pre heat oven to 180 degrees C.
Fold in the egg whites, season again and fill the moulds up with the mix.
Sit the souffles in a bain marie and cook for 15 to 20 mins until well risen and golden brown
The souffles then need to be cool before they are removed from the moulds.
To reheat place the souffle in a pan with 25ml of cream, 10 ml of water and the rest of the brown crab and bring to the boil. Place the souffle in the oven at 180 degrees C for ten minutes
- 6x eggs separated
50 g butter
50 g flour
1 x lemongrass
1 red chilli
1 whole crab, brown and white meat separated
salt and pepper
Publication Date: January 28, 2015.