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Pate | Rillette |SEAFOOD SOUFFLE
Plat du Prince Seafood Souffle with Crab and Shrimp
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 :
3 eggs
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
Préparation :
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 ^^

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