Crab soufflé with coconut milk and goat cheese

Category: Fish dishes
Crab soufflé with coconut milk and goat cheese

Ingredients

Crab meat 100 g
Coconut milk 200 g
Eggs 3 pcs
Goat cheese 50 g
Parmesan cheese, grated 2 tbsp
Butter 25 g
Wheat flour 25 g
Lemon juice 2 h l
Paprika, chili, basil, coriander 1/4 h l
Salt, black pepper taste

Cooking method

  • Crab soufflé with coconut milk and goat cheeseGrease the baking dish with oil. Sprinkle the bottom and side walls with Parmesan cheese in such a way that it covers everything in an even layer
  • Crab soufflé with coconut milk and goat cheeseMelt the butter in a heavy-bottomed saucepan.
  • Add flour and stir until a smooth paste is formed
  • Crab soufflé with coconut milk and goat cheeseGrind the crab. Turn on the oven to preheat to 180 degrees
  • Crab soufflé with coconut milk and goat cheeseGradually add milk to a saucepan and cook over low heat, stirring continuously, until the sauce thickens
  • Crab soufflé with coconut milk and goat cheeseCoarsely grate the goat cheese. Remove the saucepan from the stove and add spices and grated cheese. Mix
  • Crab soufflé with coconut milk and goat cheeseSeparate the whites from the yolks. Whisk the whites into a fluffy foam
  • Crab soufflé with coconut milk and goat cheeseBeat the yolks until they increase in volume, then add the crab, lemon juice, salt and pepper. Mix
  • Crab soufflé with coconut milk and goat cheeseAdd cheese sauce to the whipped yolks with crab, stir gently to make the mass homogeneous
  • Crab soufflé with coconut milk and goat cheeseIntroduce whipped whites in several steps into the yolk-cheese mass, stirring gently to keep the whites airy
  • Crab soufflé with coconut milk and goat cheesePour the resulting soufflé into prepared forms
  • Crab soufflé with coconut milk and goat cheesePut the molds in a preheated oven and bake for 30-35 minutes until golden brown and increase the soufflé in volume
  • Serve immediately after cooking
  • Crab soufflé with coconut milk and goat cheese
  • Very delicate and airy soufflé
  • Crab soufflé with coconut milk and goat cheese

The dish is designed for

2 servings

Time for preparing:

1 hour

Cooking program:

Stove, oven

Note

While the soufflé was participating in the photo session, it fell out ... But it did not affect the taste. It turned out very tasty, tender and interesting.
The husband asked to cook such a dish for the New Year

Myrtle
Elena, a beautiful, tasty and original dish! It will look very beautiful on the festive table!
Elena_Kamch
Myrtle, Natalia, Thank you!
I think so too.And if you do it in small portioned forms, then you can surprise the guests
Myrtle
Quote: Elena_Kamch
And if made in small portioned forms, then you can surprise guests
Elena, I also thought about it. I put the recipe in bookmarks, I'll try to cook it and surprise all the guests for the New Year.
Elena_Kamch
Natalia, I am so glad! Hope you enjoy it!
If you do, write! I thought maybe I could add a couple more eggs to this amount of milk, so as not to fall off ..
Myrtle
Elena, we have an ambush with coconut milk, find a big problem / but before the holidays there is time, I will choose in the online store /. : victory: And five eggs won't be too much?
Elena_Kamch
You can make it with ordinary milk. The recipe was originally with him.
And with eggs ... maybe add one .. There were 4 eggs in the recipe. I already reduced it .. There was no more in the house
Myrtle
Here are 4 probably the golden mean. And since it is possible with regular milk, then I will definitely cook it.
Elena_Kamch
: girl_claping: I will wait for impressions
alba et atra
Lena, and from you another, absolutely magical recipe!
Thank you!
I'll save it for the holidays too!




Quote: Myrtle

Elenawe have an ambush with coconut milk, find a big problem
Natalya, if it's just not a problem to buy a coconut, then I think you can rub it on a grater and boil coconut milk yourself, or even boil coconut in cow's milk.
Elena_Kamch
alba et atra, Helen, I am very glad that I liked the recipe!
I hope that the taste will live up to expectations
alba et atra
Quote: Elena_Kamch

alba et atra, Helen, I am very glad that I liked the recipe!
I hope that the taste will live up to expectations
Will definitely justify!
The family loves crab meat!
And here is a new, such a beautiful cooking option!
Elena_Kamch
Then you need to put more crabs!
alba et atra
Quote: Elena_Kamch

Then you need to put more crabs!
If it tastes better, then add more crabs!
Thanks for the advice!
Nagira
smelling salt to me, urgently ... in kulturlinar shock ... I still haven't left the pistachio-raspberry, but here again Lenuska's temptations ... kraaabs ... I'm besides sticks of any other crabs and I don't know tasty ones, I guess ...

Len, I was sitting here, sitting in the shade about the casserole, but I didn’t forget about the casserole, but only with the fern ambush three times for a test, I bought a little bit and three times threw the Koreans out of the ready-made snack they sell with seasonings, and there because of this is such a beee-bunch, it turns out that, not only in your wonderful casserole, it is generally impossible to eat their other salads, snacks are quite edible for us, and when asked to buy from them something from which they initially say this fern .. they do not agreed for the first time they refused me ...
alba et atra
Quote: Nagira

and when asked to buy from them something from which they initially say this fern .. they do - they did not agree for the first time they refused me ...
Irin, you will have to wait for spring and harvest and harvest the fern itself!
And in general, its own is always better than that of some intractable Koreans!
Nagira
Quote: alba et atra
Irin, you will have to wait for spring and get the fern itself
Flax, it's not about me ... I can't tell a bracken from poisonous species
Elena_Kamch
Nagira, Irinochka, really praised ... Thank you for such a high rating
Quote: Nagira
delicious, probably ...
About crabs ... What can I say ... Just like with all products - fresh ones are incredibly delicious!

Remembering my beloved Korea There, although they are small circle, but the freshest Tongue can be swallowed Blue crabs, like ..


The first "memory" I have about crabs comes from the words of my parents. In my childhood, my dad flew all over Kamchatka, and in those years we often saw a picture - you open the refrigerator, and there is red caviar ... in 3-liter cans And crabs were often, huge such, uncut, with terrible long claws And that's it they are whole and fresh, have the most tender, sweetish meat that melts in your mouth! This is delicious! So, in my distant childhood, which I don't even remember, I ... got poisoned by these same crabs (apparently, I put too much in my child's body, and this is squirrel whatever one may say) This case has not been deposited in my memory, but I distinctly remember how I could not stand crabs until adulthood. I can only smell the smell ...: - And in adulthood, I think, let me try, that everyone praises it ... And I liked it. But, again, fresh is a thing, but what is now sold on the market for 3000 / kg .. not at all ...
The world has changed and the crabs are not the same ...




Quote: Nagira
yes, only with a fern ambush ambush
What a pity! We have vacuum packaging on sale. It is very salty, I think it will survive the transportation well. We will send it in a personal message, I will send it in first class (I hope they will not be lost on the road in a week). You must try my casserole!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers