Crab Soufflé	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

Grated Parmesan cheese
2 Tblsp. minced shallots
3 Tblsp. butter
3 Tblsp. flour
1 cup scalded milk
1/2 tsp. salt
1/8 tsp. pepper
4 egg yolks
1/2 cup grated Swiss cheese
3/4 cup flaked fresh crab meat
5 egg whites
Pinch of cream of tartar
1/8  tsp. salt
Grated Parmesan cheese

Method

• Preheat oven to 400°F.

• Butter a 6 cup souffle dish and dust with grated Parmesan cheese.

• Cook shallots in butter for several minutes.

• Stir in flour and cook for 2 minutes. Remove from heat.

• Gradually blend in milk, salt and pepper. Cook stirring until thick and smooth. Remove from heat and cool slightly.

• Beat in egg yolks, one at a time.

• Add Swiss cheese and cook stirring until blended.

• Fold in crab meat. Cool.

• Beat egg whites until frothy.

• Add cream of tartar and 1/8 tsp salt. Beat until stiff peaks form. Gently fold into souffle base.

• Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan.

• Place on the middle rack of  the oven and immediately lower heat to 375°F.

• Bake for 30 - 35 minutes.

Shirley Cline

Email Hub-UK : info@hub-uk.com