Fleur de Lis Blue Crab Souffle

Memories from Café Adelaide

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4 ×

¼ Cup Leeks, finely chopped

¼ Cup Oyster Mushrooms

¼ Cup Fleur de Lis Bittersweet Plantation Cheese

¼ Cup Jumbo Lump Blue Crab

1 Tbsp. Shallots, minced

1 Tbsp. Garlic, minced

2 Tbsp. Fresh Thyme, finely chopped

1 ½ Cup Egg Whites

½ Cup Flour

½ Stick Butter

Salt and Pepper, to taste

1 ½ Cup Heavy Cream

2 Oz. Fleur De Lis Cheese, crumbled

appetizers & salads

French

Soufflé

  1. Preheat oven to 300 degrees. Butter and flour inside of four 2.5- 3.5 oz. ramekins. Shake off excess flour.
  2. Sauté leeks, shallots and garlic until translucent with 1 tablespoon of butter. Reserve.
  3. Finely slice oyster mushrooms and oven roast till golden brown. Reserve.
  4. Whip egg whites and 2 tablespoons of flour in Kitchen-Aid or manually with a whisk until the egg whites have reached stiff peaks (the egg whites will have a satiny shine).
  5. In a mixing bowl combine leek mixture, mushrooms, crab, cheese, and thyme. Slowly fold in egg whites until thoroughly mixed. Be careful not to overwork the mixture. Fill the ramekins to the top with the mixture. Bake in the oven for 12-15 minutes or until lightly golden brown.

Fromage Sauce

  1. In a saucepan reduce cream by half over medium heat.
  2. Whisk in the cheese until it is completely melted and the sauce is smooth.
  3. Season to taste. Serve over the top of the soufflé.