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Shellfish Souffle

chef.tim.lee's picture
Ingredients
  Canned mushrooms 4 Ounce, drained, sliced (1 Can)
  Butter 5 Tablespoon
  Cooked shellfish 1 Cup (16 tbs) (Any Variety, As Desired, Alone Or In Combination)
  Mayonnaise 1 Cup (16 tbs)
  All-purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cayenne 1 Dash
  Milk 1 Cup (16 tbs)
  Eggs 4 , separated
  Grated sharp cheddar cheese 1 Cup (16 tbs)
Directions

MAKING
1 In a skillet, add 1 tablespoon butter and lightly brown the mushrooms.
2 Mix with seafood along with mayonnaise, just enough to moisten.
3 In a 1 1/2 quart souffle dish or casserole, put the mixture.
4 In a pan, melt 1/4 cup butter and stir in flour, salt, and cayenne.
5 Gradually, pour in the milk and cook, stirring constantly until thick.
6 In a bowl, beat egg whites until stiff but not dry.
7 In a nother bowl, beat yolks until thick.
8 Pour the yolks into hot mixture along with cheese.
9 Let cool slightly and fold in the egg whites.
10 Pour over the shellfish mixture.
11 Set in a pan of hot water and bake in a preheated moderate oven 325 degrees fahrenheit for about 45 minutes.

SERVING
12 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
4

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