Crab soufflé
Instructions
Peel the pepper.
Cut into cubes, let it dry in a knob of butter and then frullatelo.
Drain the crabmeat, chop finely, sprinkle Vermouth and keep it aside.
Prepare the veloute sauce using milk instead of the broth, add salt and pepper.
Allow to cool, add the yolks, mix in the crabmeat and bell pepper smoothie.
Incorporated to the egg whites very firm.
Pour into a buttered pan.
Bake in preheated oven at 200 degrees for 20 minutes and then at 180 degrees for 5 minutes.
Ingredients and dosing for 4 persons
- 200 g of crab meat
- 15 g of butter
- 4 eggs
- Velvety sauce
- 1 red pepper
- 1 tablespoon of vermouth
- Salt
- Pepper