Cooking is about being daring at time. So, let up the ante and make a crab soufflés. Aloha, my fish monger in Westlands, has crabs almost every Monday. This recipe is for 6 and 2 nice size crabs are sufficient for the recipe. Ask them to kill and clean the crab. You must cook the crab the same day you buy it.
As soon as they die crabs rapidly self-destruct and you end up with watery empty shells. I do not know any place selling fresh crab meat in Nairobi.
Go home, dump your crab in a large pot of boiling water. Cook for 5 to 8 minutes after the water returns to a boil. Now, the fun part, is to remove the crab’s flesh by breaking up the crab.
- 6 ramekins – These cute oven-proof recipients
- 2 whole cloves
- 1 bay leaf
- 6 peppercorns
- 250 ml milk
- 15 gr butter
- 15 gr flour
- 1 small white onionct in half
- 3 egg yolks
- 5 egg white
- 250 gr of roughly minced / shredded crab meat
- Salt and pepper to taste.
- Coat each ramekin with butter
- Make a roux – in a small pan mix the butter and flour and cook, not brown, for 2 to 3 minutes and let it cool
- In a pot under medium-low heat add the milk, onion, cloves, bay leaf and the peppercorns. Let infuse until the boiling point
- Filter the hot infused milk and pour it on the roux. Cook for a few minutes until homogeneous
- Remove pot from the heat – no rush – add the egg yolks one by one whisking continuously until the sauce thickens
- Put the pot back on the hub, add crab, salt and pepper to taste until the sauce is smooth and thick. The sauce must not boil, 2 minutes on the heat is sufficient
- Place the egg white in a clean bowl and whisk them to the stiff stage. A hand-blander with a whisk attachment is perfect for this job
- Very delicately fold, in stages, the egg white into the sauce. You do not want to break the bubbles of the egg white.
- Pour the mixture almost to the edge of the ramekins
- Bake at 200 degrees Celsius for 15 minutes until the top shows some brown markings
- Serve right away.
Tips – it is true, a soufflé cannot wait but it does not mean that you must rush making it. Take your time in its preparation and do walk, not run, to the table to serve. Yes, be creative with a crab soufflé, add a dash of dry mustard, few pepper flakes of Gruyère cheese. Actually I love cheese soufflés.