Food Spell

LeanneI was going through some recipes and came across one of the first I ever cut out and kept.  I wasn’t much into cooking when I was 17 but I knew that my boyfriend (now my husband) loved seafood and I thought that I could make this for him sometime. I invited him over for dinner when my parents were on a vacation and this is what I made.  I set the table nicely, used a big round fishbowl to float flowers in for a centerpiece and had votive candles all over the dining room table. Apparently, the whole thing made a big impression on him, but especially this crab soufflé.  He mentions it to this day.  Never underestimate the power of food…..

Shilshole Bay Soufflé

2 tablespoons breadcrumbs
8 slices white bread
½ pound Dungeness crab meat
½ pound mushrooms, sliced and sautéed
½ cup green onions, sliced
2½ cups whole milk
4 eggs
8 ounces Tillamook medium cheddar
½ teaspoon salt
½ teaspoon dry mustard
Freshly ground pepper

Butter 2-quart soufflé dish and dust with breadcrumbs.  Remove crusts and cube bread.  Combine crab, mushrooms and onions in a bowl.  Alternate bread cubes and crab mixture in several layers, ending with bread cubes.  Combine milk, eggs, cheese, salt, mustard and pepper in a blender.  Purée. Slowly pour mixture over bread cubes.  Refrigerate for at least 4 hours.  Bake in preheated oven at 325°F for 1½ hours until golden and firm.  Soufflé is done when inserted wooden skewer comes out clean.  Makes 6 servings


Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood | Leave a comment

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