Nov
27
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.
Two really important ingredients you’ll need, vodka and lemon juice + it’s zest.
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)..
First mix some vodka, lemon juice and zest.
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.
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.
Next, whip egg whites first, then mix the hot thai sauce with mayo, then work that mayo mixture gently into the egg whites.
Bake.
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).
Serve with some warm sake.
Love those little bits of cooked caviar.
Thanks for reading, there are also new posts at the liveblog and journal for your Sunday leisure.
I`ve just eaten a good portion of X-mas dinnar at my parents in law…
…still; after this post I`m drooling over your crab souffle
That looks amazing!
You are nothing short of a genius. Love, love both crab ideas.
This looks amazing! What temp / how long do you bake it?
mmmh yummi! Love seafood, i gotta try this
i’m speechless… and you’re unbelievable.
How is the flavor of the crab claws you’re using? I have claw meat but I feel like the flavor won’t be delicate enough for something like this!
Finally! Something that I *think* I can try to cook
this sounds so so good! freaking mindblowing.
for some reason, i have this feeling that if you pour some vodka on top of it and set the entire thing alight, it would look like alaska bombe!
I think I’m gonna try this with tuna.
this looks amazing! and something i can actually make. did you bake it with the dish??
The Thai sauce (called Sriracha) is the only kind of hot sauce I like – then again, I’m half-Thai, so slight bias there. I eat it on my scrambled eggs. Anyway, this made my mouth water. badly.
Hey it is de-shell and not de-bone a crab. ;p
Nope anon,
The de-boned is correct, she is referring to the hard center bone that is located at the heart of the meat, it has to be pulled out.
Ahh.. my mistake then. I apologise.
Stunning. You make cooking and eating look so darn beautiful … Not to mention delicious!
Loulou Downtown
A few things.
1. Souffle is a bit of a misnomer for this dish, not only because it is not made with egg yolks but because it does not actually “puff up”, which is what a souffle is, essentially. I think casserole fits this dish better.
2. Caviar is also a bit misleading, as it suggests sturgeon roe, of which this dish is not. Perhaps a term such as “(fish) roe” is more appropriate. From the picture, it looks to be cod, but I could be mistaken.
3. I am also confused as to why you only ordered crab claws? A lot of the fat from the crab will provide a greater flavor and would do well to bring luxury to the dish. Stone crab does not carry much of a strong crab flavor either; although the season is over, have you considered Dungeness?
All in all, a beautiful set of pictures. The notion is appealing but it seems more artistic expression than culinary masterpiece.
argggghh want that in my mouth right now!
In response to “A”
uhhh, I don’t think she EVER called this a culinary masterpiece, she said it was one of her favorite late night dishes to make at home, and she did keep saying it was very easy to make despite the fact that it ‘looks’ hard. did you read the post ?
Looks delicious!
Where did you get those little cups you’re using to hold ingredients at the beginning of the post?
Beautiful Blog! It’s my first visit and I definitely be back.
xo Leslie
That first picture is absolute art and completely divine! If only all of my meals looked this good-I would stay home and eat all day!
Simple souffle recipe! It can be used for any type of meat, fish or even veggies. Thanks for sharing!
This looks absolutely delicious, I’ve been nauseous and haven’t been able to eat anything all day but this definitely made me hungry! Your presentation is also gorgeous.
To “A”–what you say may be true, but you don’t have to be condescending to get a point across. If you’re going to be rude, you may as well stay in your own kitchen with your sturgeon roe and Dungeness crabs.
I love all of your creative ideas. Thank you so much for sharing!
COME OVER AND MAKE THIS FOR ME PLEASE. You own my heart in the kitchen.
sriracha hot sauce (aka rooster or cock sauce) from huy fong foods
it’s born and raised in the same zip code i was haha. i should try mixing my kewpie with sriracha because kewpie tastes kind of off to me when i have it by itself. i generally only use it for potato salad.
this looks like nothing i’ve ever seen before! it looks almost like a dry (dry as in there’s no “gravy”) pot pie to me. does the underside of the “crust” bake all the way through?
Wow, something that seems do-able.
Question, what is the duration and temperature of baking?
LOVE everything you do btw!
yum!
That looks really interesting; I’m going to have to try it next time I have some crab in the house.
I made this over the weekend… it was phenomenal. Thank you so much for sharing!
how long and at what temp did you bake it?
What a gorgeous photo….
This looks so delicious, I am dying to make it for dinner tonight. How long do you bake and at what temp???
Id love to know where your sake warmer pot came from… Ive been searching with no luck for just that kind of setup!
Marry me please?
Please, Please give details on amount of ingredients, oven temp and cook time!!!
you’re making me Hungry !!!
can i please have my sake cold……very cold?
“red bottle + green cap, you know what I’m talking about, the one with the rooster drawing or whatever”
Hahahaha Luxirare frontin like she doesn’t know what Sriracha is after having mentioned it explicitly in previous posts.
Anyway, this looks delicious and is fabulously presented like everything else on this website!
You’re gastronomic craftmanship is what I’ve been looking for ! So creative and authentic. I can’t help but look at your culinary photos for hours!