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Laverbread & Crab Souffles with Cockle Sauce

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Recipe

 

Yield

8 servings

Prep

60 min

Cook

60 min

Ready

120 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
The souffles
6 ounces crab meat
one whole crab boiled, or 6 ounces prepared crabmeat
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6 ounces crab meat
prepared laverbread, or nori or spinach
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2 ounces butter
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2 ounces all-purpose flour
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¾ pint milk
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3 large eggs
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½ teaspoon nutmeg
grated
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1 x salt and black pepper
to taste
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Cockle sauce
¼ pint bechamel (white) sauce
from souffle mix
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¼ pint heavy whipping cream
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4 ounces clams
shelled, or cockles
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2 ounces bread
prepared laverbread
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Ingredients

Amount Measure Ingredient Features
The souffles
173.4 ml/g crab meat
one whole crab boiled, or 6 ounces prepared crabmeat
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173.4 ml/g crab meat
prepared laverbread, or nori or spinach
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57.8 ml/g butter
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57.8 ml/g all-purpose flour
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355 ml milk
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3 large eggs
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2.5 ml nutmeg
grated
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1 x salt and black pepper
to taste
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Cockle sauce
118 ml bechamel (white) sauce
from souffle mix
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118 ml heavy whipping cream
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115.6 ml/g clams
shelled, or cockles
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57.8 ml/g bread
prepared laverbread
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Directions

If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace.

For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above.

Prepare the white sauce; melt the butter in a small pan.

Stir in the flour and fry gently until the mixture is still pale but sandy.

Whisk in the milk slowly, beating until you have a thick sauce.

Simmer for 5 minutes.

Preheat the oven to 400℉ (200℃) gas mark 6.

Stir the crabmeat and prepared laverbread into the sauce.

Season with salt, pepper and nutmeg.

Separate the eggs.

Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks.

Fold in the whites, turning well to "tire" the mixture.

Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion.

Bake for 10 to 12 minutes until puffed up and golden.

Meanwhile make the cockle sauce.

Heat up the reserved white sauce with the cream.

Stir in the cockles and laverbread. Season with the salt and freshly milled pepper.

Serve with the souffles as soon as they are ready.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 13256% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 165mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 21g
Vitamin A 7% Vitamin C 5%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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