Plat du Prince Seafood Souffle
with Crab and Shrimp
Hello from France Foodies
Following my recipes made with my preserve of bisque of prawns: I propose today to make a delicious soufflé with crab and shrimps, perfect for a Christmas dinner
Here it is a Google translation for the recipe :
80 g flour
80 g of butter
20 cl of gambas bisque (or a box of commercial lobster bisque)
10 cl of milk
180 g of crabmeat
a dozen pink shrimps
First, to make your crab and shrimp soufflé, you will need to make a bechamel: melt the butter over low heat in a saucepan, then add all the flour at once. Mix well and cook for 2 minutes. Separate the whites from the egg yolks, keep only 2 yolks.
Mix the milk and the bisque with prawns, and pour it over the roux (flour + butter). Mix well, then add 2 egg yolks.
Add the crabmeat and diced shrimp.
Mount the egg whites with a pinch of salt, gradually add the eggs to the snow in the soufflé machine. Preheat the oven to 180 ° C.
Pour the soufflé into the buttered and flour molds and bake for 30 minutes. Serve without delay.
Pictures on my blog will explain better ^^