Fate of the Giant Crab Phase 2 Crab Souffle Roulade
Sunday, December 22, 2013 at 7:41AM
Marilyn Nergord

Souffle Roulade is simple to make and, unlike a round souffle, is quite forgiving. Once filled and rolled, it can be held warming in your oven for 30 minutes or longer & tastes great at room temperature. It's simple to make, easy to serve and can be filled with a wide variety. I filled this one with crab, green onions & sharp, white cheddar. Alternate fillings: spinach & feta, thinly sliced ham & Gruyere, bay shrimp & sour cream, sauteed mushrooms....and on and on. It is also lovely topped with Salsa Verde or Hollandaise, depending upon your taste. 

 

Here's the recipe:

 

Soufflé Roulade  Yield: approximately 12 servings

 

5 eggs

1 ½ cups milk

4 TBL butter

5 TBL flour

1 tsp. salt

1/8 tsp. Cayenne

½ cup Parmesan grated

 

 

400 degree oven

Line a half sheet pan with parchment, then  butter and flour parchment

Separate whites and yolks

Make roux, add hot milk, cook for about 3 minutes.

Remove from heat & add  ¾ tsp salt and cayenne

Temper yolks with hot béchamel. Add to remaining yolks and stir well.

Beat whites with ¼ tsp salt until soft peaks.

Fold in ½ of the cheese

Lighten yolk mixture with 1/3 of the whites.

Fold in remaining whites

Pour into pan, smooth & sprinkle with remaining cheese

Bake until brown and puffed – about 15 minutes.

Invert onto oiled parchment, remove bottom parchment, fill and roll.

 

Place on a serving tray & cover to keep warm. Slice into rounds to serve.

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