Easiest Way to Make Any-night-of-the-week Cornish Crab Soufflé with Samphire Salad
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We hope you got insight from reading it, now let's go back to cornish crab soufflé with samphire salad recipe. You can have cornish crab soufflé with samphire salad using 7 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Cornish Crab Soufflé with Samphire Salad:
- Get 30 grams of butter.
- Get 30 grams of plain flour.
- Get 150 ml of milk.
- Provide 100 grams of Cornish Crab.
- Prepare 1/4 tsp of cayenne pepper.
- Get 75 grams of Grated Cornish Davidstow cheese.
- Use 3 of large Free range eggs.
Instructions to make Cornish Crab Soufflé with Samphire Salad:
- Grease 4 ramekins with butter, preheat oven to 180c. Melt the butter in a small saucepan and add the flour. Cook for a minute or two and whisk in the milk gradually so no lumps form. Pour the mixture into a bowl and add the crab, cayenne pepper and cheese..
- Separate the egg whites from the yolks and in a clean bowl whisk the egg whites until it forms a stiff peak. Now that the crab mixture has cooled down add the eggs yolks that have been gently mixed, then fold in the egg whites..
- Divide the mixture between the 4 ramekins and place in a deep ovenproof dish with enough boiled water to reach up to halfway of the ramekins. Cook in the oven for 20 mins and serve straight away with your salad..
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