Fast Guide to Producing Appetizing Cornish Crab Soufflé with Samphire Salad
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To prepare an unforgettable Cornish Crab Soufflé with Samphire Salad, below are the materials required:
- Use 30 grams of butter.
- Use 30 grams of plain flour.
- Use 150 ml of milk.
- Get 100 grams of Cornish Crab.
- Use 1/4 tsp of cayenne pepper.
- Get 75 grams of Grated Cornish Davidstow cheese.
- Use 3 of large Free range eggs.
After preparing the ingridients, now you are ready to prepare your appetizing Cornish Crab Soufflé with Samphire Salad by following the guidances on this section:
- 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..
Recipe : Cornish Crab Soufflé with Samphire Salad
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