Prawns and Crab Souffles with Red pepper and Tarragon

Ingredients for Prawns and Crab Souffles with Red pepper and Tarragon

• Grated Parmesan cheese

• 60g crabmeat (about 100g )

• 120ml small cooked prawns (about 100g )

• 40g (packed) well-drained roasted red peppers from jar

• 2 tablespoons fresh whole tarragon leaves

• 1/4 cup (1/2 stick) butter

• 5 tablespoons plain flour

• 1 large shallot, minced

• 1/8 teaspoons (scant) cayenne pepper

• 300ml whole milk

• 60ml dry white wine

• 6 large egg yolks

• 1 teaspoon salt

• 8 large egg whites

• 90g grated Parmesan cheese

How to make Prawns and Crab Souffles with Red pepper and Tarragon

Position rack in centre of oven and preheat to 204°C. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, prawns, roasted peppers and tarragon in processor; chop finely, using on/off turns.

Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 90g Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.

Place soufflé in oven. Bake soufflé until puffed, golden and gently set in centre, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.