Vidalia Sweet Onion And Crab Souffle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• butter, and
• flour, for souffle mold
• 5 tablespoons butter, divided
• 3/4 cup minced vidalia onion
• 1 cup lump crabmeat
• 2 tablespoons minced chives
• salt
• pepper
• 3 tablespoons flour
• 1 cup milk
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 4 egg yolks
• 5 egg whites
• 1/2 cup grated swiss cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
• 3 melt 2 tablespoons butter in a medium saute pan.
• 4 add vidalia onion and cook 2 minutes.
• 5 add crabmeat and heat.
• 6 add chives and a pinch each of salt and pepper then set aside.
• 7 melt remaining butter in a saucepan over medium heat.
• 8 whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
• 9 remove from heat.
• 10 in glass measuring cup, heat milk for 2 minutes in a microwave.
• 11 pour hot milk into flour mixture and stir with a wire whisk until smooth.
• 12 add 1/2 teaspoon salt, 1/8 teaspoon pepper, cayenne and nutmeg.
• 13 return to heat and whisk until thickened, about 1 minute.
• 14 remove from heat and whisk in egg yolks, one at a time.
• 15 stir in crab mixture, add salt and pepper to taste.
• 16 set aside.
• 17 beat egg whites with a pinch of salt until stiff but not dry.
• 18 gently stir half the egg mixture into crab mixture.
• 19 stir in the cheese.
• 20 fold in remaining egg whites.
• 21 pour mixture into prepared mold.
• 22 set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
• 23 individual souffles will bake in 25 to 30 minutes.
• 24 serve immediately.