Crab souffle

1 serving


crab meat is divided into flakes or finely chopped. separate egg yolks from proteins. beat the yolks from 0. 5 cup of milk. finely chop the ham. cut the spring onions into rings (finely chop the onion). heat in a wok or deep pan 5 tablespoons of vegetable oil and fry the onions for 1 minutes. while the onion still retains a bright green color, pour flour and quickly stir until homogeneous. with constant stirring, slowly pour in
1. 5 cups of milk. keep on low heat, stirring constantly until the mixture warms up well. add ham and crabs and keep on a low heat for 1 minute. add salt and ground pepper. pour, if desired, rice wine or sherry, after all the ingredients have warmed up, pour in a thin stream of yolk, stirring constantly and keep for 10 minutes on a very low heat so that the yolk does not curl up - the mixture should only thicken. compliance with this prescription is the most important in the preparation of souffles: with a little heating, the delicate taste of crabs is completely preserved. When the jelly-crab mixture thickens, remove from the heat and cool. beat the whites with 1/4 teaspoon salt. carefully mix with the crab mixture. bake for 55 minutes in an average heat (325 ° c).