This is my low fat low sugar version of the popular French dish Cheese Souffles with Crab Sauce. This entrée goes very well with a small green salad and a glass of Carletto Estate Collection Wine!
Cheese Souffles with Crab Sauce
Yield: (4 Servings)
4 tablespoons smart spread or margarine divided
use 1-1/4 cup grated Parmigiano Reggiano, divided
use 1/4 cup soy flour 1-1/2 cup fat free warm milk
1/2 cup low fat or fat free shredded white Cheddar cheese
1/4 teaspoon grated nutmeg
3 eggs, separated
2 tablespoons minced garlic
1 tablespoon minced celery
1 tablespoon smart spread or margarine
1 tablespoon quinoa flour
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce (of choice)
4 ounces crab meat, cooked and cleaned
1/4 teaspoon ground white pepper
Heat the oven to 350° F.
Using 1 tablespoon of the margarine, grease 4 8-ounce ramekins, then coat the buttered ramekins with grated Parmigiano Reggiano.
2. In a sauce pan on medium heat melt the rest of the smart spread or margarine. Add the flour and cook for 3-4 minutes, stirring continuously. Slowly add 1 cup of warm fat free milk and cook until the sauce is smooth and thickened (3-4 minutes).
Stir in the remaining Parmigiano Reggiano and the grated Cheddar. Add the nutmeg and remove from the heat. Let the sauce cool for about 10 minutes, then whisk in the 3 egg yolks.
3. In a clean bowl, beat the egg whites with a clean whisk until they form stiff peaks. Gently fold the whites into the cheese sauce. Spoon the soufflé mixture into the ramekins.
4. Place the ramekins in a 10-inch square baking pan. Set the baking pan on the middle oven rack and carefully pour boiling water into the pan until halfway up the sides of the ramekins. Bake for 20 minutes until the mixture is set and the tops are golden brown. Remove from the oven and let cool. The tops will collapse. You can either set the ramekins aside while you proceed, or cover them and refrigerate until the final baking. 5. Preheat the oven to 425° F. To prepare the crab sauce, cook the minced garlic and celery in the tablespoon of margarine until tender. Add the tablespoon of flour, stir for 1-2 minutes, then add the milk. Whisk in the mustard, hot sauce and white pepper. Simmer for 10 minutes, stirring frequently until thick and smooth. Add the crab meat and taste for salt. Add salt if needed. Cover and keep warm.
6. Put the ramekins with the soufflés on a baking sheet. Bake in the oven for 8-10 minutes until puffed and hot. Serve immediately with the crab sauce. For a variation you can substitute large cooked and cleaned shrimp for the crab.
Midnight in Paris