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Crab Soufflés with Caramelized Carrot Sauce

Cooked carrots are actually more nutritious than raw ones—heat helps release beta-carotene, the antioxidant compound that gives them their brilliant color.–Scott Uehlein

Crab Soufflés with Caramelized Carrot Sauce Recipe

  • Quick Glance
  • 35 M
  • 1 H
  • Makes 8 servings

Ingredients

  • For the crab soufflé
  • 1/2 cup egg yolks (approximately 6 large yolks)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 14 ounces lump crab
  • 1 tablespoon chopped fresh chives
  • 1/2 cup egg whites (approximately 4 large whites)
  • 1 teaspoon cream of tartar
  • For the caramelized carrot sauce
  • 1/2 teaspoon extra virgin olive oil
  • 2 cups chopped carrots
  • 1 cup diced yellow onion
  • 1 tablespoon evaporated cane juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 3/4 cups homemade chicken stock or store-bought chicken broth

Directions

  • 1. Preheat the oven to 350°F (175°C). Lightly spray 8 4-ounce individual ramekins or soufflé dishes with canola oil spray, dust with flour and set aside.
  • 2. In an electric mixer with a whip attachment, whip yolks, lemon juice, Old Bay seasoning, mustard and Worcestershire sauce together until slightly thickened and lemon yellow in color. Reduce mixer speed and add flour until well-combined.
  • 3. Squeeze all liquid out of the crab. Fold crab and chives into the egg yolk and flour mixture and set aside.
  • 4. In a small bowl, whip egg whites and cream of tartar together until soft peaks form. Fold egg whites into the crab mixture. Place 1/2 cup crab mixture in each ramekin. Bake for 15 to 20 minutes, or until firm to the touch.
  • 5. Preheat a medium saucepan over low heat. Add oil, carrots, onion, evaporated cane juice, vinegar, salt and pepper. Saute over low heat for 20 to 30 minutes, until onions are carmelized. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes, until slightly reduced serve 1/3 cup with each soufflé.

Note

  • Add more chicken stock to the Caramelized Carrot Sauce if it is too thick.
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