Jumbo Lump Crab Meat Souffle

My mom came to visit us for a few days last week so we decided to have some seafood! Since we live so close to the coast she wanted to take advantage of having fresh seafood, so we bought some
fresh jumbo lump crab meat and made a souffle!

I know it sounds scary, but it was really pretty easy! I based this recipe on one of Ina Garten's (from the Food Network) and then adapted it for what we wanted!

For this souffle, the best sized dish is a 1 & 1/2 quart souffle dish. I didn't have one that size so I used a 2 & 1/2 quart dish and it worked just fine! The souffle just didn't rise as high over the top of the dish as it would have in the smaller dish.

To make this souffle you will need: 

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Start by preheating your oven to 400 degrees F. Next, spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.

Next, heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!

In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).

Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.

In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.

In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 

After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.

As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top.

Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) You can however, watch the souffle rise through the window on the oven door as demonstrated by my mother in the picture below.

After taking the souffle out of the oven serve it immediately! Ours turned out great!

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Jumbo Lump Crab Meat Souffle

Ingredients:

• 3 Tbs BUTTER, unsalted + extra to grease the dish
• 1/4 cup PARMESAN CHEESE, grated + extra to sprinkle in the dish
• 3 Tbs FLOUR
• 1 cup MILK
• 1/4 tsp NUTMEG
• 1/4 tsp CAYENNE PEPPER
• 1/2 tsp SALT + a pinch
• 1/4 tsp PEPPER
• 5 LARGE EGGS, separated & at room temperature
• 1/2 cup SHREDDED PROVOLONE CHEESE
• 1 cup LUMP CRAB MEAT
• 1/8 tsp CREAM OF TARTAR

Directions:

1. Preheating your oven to 400 degrees F. 
2. Spread butter all over the inside of the dish then sprinkle grated parmesan cheese all over the bottom sides of the dish.
3. Heat 1 cup milk in a saucepan until it starts to bubble around the edges of the pan, but do not bring to a boil!
4. In a separate saucepan melt 3 tablespoons of butter. Once the butter has melted, whisk in 3 tablespoons flour and cook for 2 minutes. Then whisk in the hot milk, 1/4 tsp nutmeg, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Cook this mixture until it becomes smooth and thick (for about 1 minute).
5. Take the saucepan off the heat and whisk in 4 of the egg yolks (there will be 1 extra that does not get used). Then, using a spoon, mix in 1/2 cup provolone cheese and 1/4 cup parmesan cheese. Once all of the ingredients are well incorporated, stir in 1 cup lump crab meat.
6. In the bowl of an electric mixer, add 5 egg whites, 1/8 tsp cream of tartar, and a pinch of salt. Then using the whisk attachment beat the egg white mixture until they form stiff, glossy peaks.
7. In a large bowl whisk 1/4 of the stiff egg white mixture into the yolk and crab mixture. Then, using a spatula, gently fold in the remaining egg white mixture. 
8. After all of the egg whites are mixed in, pour the mixture into the souffle dish and smooth the top. Then draw a circle in the top with a spatula. This will help the souffle to rise evenly.
9. As soon as you put the souffle in the oven turn the temperature down to 375 degrees F. Bake the souffle for 30 to 35 minutes. It should have risen several inches and be light brown on top. Don't open the oven door until you are ready to take it out! (It might cause the souffle to fall) 
10. After taking the souffle out of the oven serve it immediately! 

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I based this souffle on the recipe from this website:
http://www.foodnetwork.com/recipes/ina-garten/spinach-and-cheddar-souffle-recipe/index.html