Crab Tuna Soufle
"My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight."
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 (6 ounce) can tuna, drained and flaked
- 4 cups cubed French bread
- 8 ounces Muenster cheese, cubed
- 2 tablespoons chopped fresh parsley
- 4 eggs
- 3 cups milk
- 3 tablespoons butter
- 2 teaspoons mustard powder
- 1 teaspoon grated onion
- 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.
"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."
- 1/2 cup sweetened, flaked coconut
- 4 tablespoons unsalted butter
- 1/3 cup celery tops
- 1 clove garlic, minced
- 1/2 teaspoon curry powd er
- 1/2 teaspo on dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- ground black pepper to taste
- 3 tablespoons unbleac hed all-purpose flour
- 1 1/4 cups milk
- 4 egg yolks
- 1/2 pound crabmeat
- 6 egg whites, sti ffly beaten
- 1/4 teaspoon fresh lemon juice
- 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 min ute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes t o 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.
- 18 taro leaves
- 12 pods okra, finely chopped
- 1 large onion, chopped
- 4 sprigs fresh thyme
- 6 cloves garlic, crushed
- 4 ounces salted pig's tail (optional)
- 1/2 cup peeled, cubed pumpkin
- 1 cup water
- 1 habanero pepper
- 3 cups coconut milk
- 4 blue crabs, cleaned and chopped
- salt to taste
- 4 green onions, chopped
- Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
- Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
- Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.