Crab Souffle

One of my late night favorites: Crab Souffle. You’ll like this dish too if you’re into whole crab leg meat and spicy casseroles. This recipe looks complicated, but it’s actually quite simple. Some easy stacking and whisking and voila..you’ve got the perfect dinner.

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Two really important ingredients you’ll need, vodka and lemon juice + it’s zest.

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Other ingredients: Caviar, scallions, egg whites, mayo (try to use Kewpie, you won’t go back to regular old mayo after Kewpie, check here
) and some of that hot thai sauce (red bottle + green cap, you know what I’m talking about, the one with the rooster drawing or whatever)..

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First mix some vodka, lemon juice and zest.

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Brush the juice and vodka along with the zest over your carefully de-boned crab meat. Keep the meat whole. This little step of brushing lemon juice and vodka makes all the difference, in cooking it’s always that one little touch that brings a dish from normal to amazing.

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Stack scallions and your caviar over the crab. Don’t use expensive caviar because you’re going to bake this dish so the caviar will cook.

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Next, whip egg whites first, then mix the hot thai sauce with mayo, then work that mayo mixture gently into the egg whites.

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Bake.

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Voila! Dinner’s ready. This is one of those really easy dishes that looks hard to make. All of the ingredients are things that should be readily available in your pantry (except for the crab and caviar, and you can easily ditch the caviar on this one if you want).

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Serve with some warm sake.

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Love those little bits of cooked caviar.

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Thanks for reading, there are also new posts at the liveblog and journal for your Sunday leisure.

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