Name: Crab Soufflé
Prep time: 17 s
Cook time: 51 s
Total time: 68 s
Yield: 4
Ingredients: 0.5 Pound Crabmeat; 1 Packet MAGGI® Flavour D’ Pot Crab Flavour (10g); 4 Tablespoons Margarine; 1/4 Cup All-Purpose Flour; 1/2 Tablespoon MAGGI Curry Powder 92g Sachet; 1 Package MAGGI® Coconut Milk Powder (25g); 1 Teaspoon Yellow Mustard; 1 2/3 cup CARNATION® Reduced Fat Evaporated Milk (330ml); 1/2 Cup Parmesan cheese grated; 1 Tablespoon Parsley; 1 Tablespoon Chadon Beni; 1 Tablespoon Breadcrumbs; 4 Units Eggs; 1/2 Teaspoon Cream of Tartar

Difficulty Intermediate

Portions: 4

Total 68 min

Utensils

Bowl

can

Spoon

Whisk

Oven

Soufflé mold

Bowl

Handmixer

Ingredients

0.5 Pound Crabmeat (1/2 pound)
1 Packet MAGGI® Flavour D’ Pot Crab Flavour (10g)
4 Tablespoons Margarine
1/4 Cup All-Purpose Flour
1/2 Tablespoon MAGGI Curry Powder 92g Sachet
1 Package MAGGI® Coconut Milk Powder (25g)
1 Teaspoon Yellow Mustard
1 2/3 cup CARNATION® Reduced Fat Evaporated Milk (330ml)
1/2 Cup Parmesan cheese, grated
1 Tablespoon Parsley (finely chopped)
1 Tablespoon Chadon Beni (finely chopped)
1 Tablespoon Breadcrumbs
4 Units Eggs (separated)
1/2 Teaspoon Cream of Tartar

Instructions

1. Pick over crabmeat to remove any pieces of shell. Flake crabmeat

2. In a 3-quart saucepan, melt margarine over medium heat. With a wooden spoon, stir in flour, curry, MAGGI Coconut milk powder and mustard, cook, stirring for 1 minute.

3. Gradually whisk in CARNATION Reduced Fat Evaporated Milk. Whisking constantly, until mixture thickens and boils. Remove from heat.

4. Gently fold in the crabmeat, parmesan cheese, parsley and chadon beni. Cool slightly.

5. Meanwhile, preheat oven to 350°F (180°C). Grease soufflé dishes, and coat with bread crumbs

6. In a medium bowl, with an electric mixer at high speed, beat egg whites with cream of tartar until stiff peak form.

7. Stir egg yolk into cheese mixture, then, with a spatula, gentle fold in egg whites, one-third at a time, just until blended. Pour into Soufflé dish.

8. Bake soufflé 40 to 45 minutes, until puffy and golden. Serve immediately.

INFORMACIÓN NUTRICIONAL
502 kcal = 2,100kj /per portion

Carbohydrates	26.7 g
Energy	502 kcal
Fats	29.9 g
Fiber	1.7 g
Protein	29.6 g
Saturated Fats	10.5 g
Sodium	732.7 mg

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

Fat 55 29.8g / 55%

Carbohydrates 21 26.7g / 21%

Protein 24 29.5g / 24%

Energykilocalories 25 502g / 25%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Crab Soufflé

Utensils

Bowl