Crab Tuna Souffle Recipes

Steps:

• Preheat oven to 400 degrees.
• Chill 4 individual souffle dishes, each with 1 1/2-cup capacity.
• Melt 1 tablespoon of butter in saucepan and add onion. Cook, stirring, until wilted. Add tuna and cook, stirring, until warm. Put mixture on a board and chop until coarse-fine.
• Meanwhile, bring milk barely to simmer and remove from heat.
• Remove souffle dishes and brush inside of each with butter, using total of 2 tablespoons. Sprinkle inside of each dish with tablespoon of grated cheese. Chill.
• Melt 3 tablespoons of butter and add flour, stirring rapidly with wire whisk. When blended and smooth, add milk, stirring rapidly with whisk. Stir until thickened and smooth. Blend cornstarch and water and stir into simmering mixture. Add mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
• Add egg yolks while beating briskly with whisk. Cook 5 seconds, no longer, and remove from heat, beating. Scrape mixture into mixing bowl. Stir in tuna mixture. Set aside briefly to cool slightly.
• Beat egg whites until stiff.
• Fold cheese cubes into sauce mixture. Add about 1/3 of beaten whites and beat in rapidly until well distributed. Add remaining whites to mixture and fold in with plastic spatula.
• Fill souffle dishes with mixture and smooth tops. Run thumb at a depth of about 1/2 inch neatly around inside of each dish to clean the top. Arrange dishes on baking sheet and place in oven. Bake 20 minutes until well puffed and golden brown on top. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
• Toast coconut in a non-stick skillet over low heat.
• In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
• In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
• Bake for 30 minutes or until golden, puffed and still moist inside.

Steps:

• In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
• In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
• Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

Steps:

• In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
• In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
• Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.