Crab and Shrimp Souffle with Red Bell Peppers and Tarragon

Preparation is easy

Serves 4 to 6

Preparation time is 40 minutes, cooking time 40 minutes

Ingredients

• Grated Parmesan cheese
• ½ cup crabmeat – (125ml)
• ½ cup small cooked shrimp – (125ml)
• 1 medium red bell pepper
• 2 tbs fresh whole tarragon leaves – (30ml)
• ¼ cup (1/2 stick) butter – (50ml)
• 5 tbs all purpose flour – (75ml)
• 1 large shallot, minced
• 1/8 tsp (scant) cayenne pepper
• 1/8 tsp white pepper
• 1 ¼ cup whole milk
• 1 ¼ cup dry white wine – (300ml)
• 6 large egg yolks
• 1 tsp salt – (5ml)
• 8 large egg whites
• ¾ tsp salt

Directions

1. To roast a Red Bell pepper, place the pepper on a grill, gas burner or directly on a rack under the broiler approximately 1 inch away from the heat. The pepper will take about 14 minutes to brown, turn the pepper every 5 to 6 minutes. When the pepper is charred all around, remove from oven and place it into a plastic bag.  Close the bag and let the steam soften the pepper; it should take about 10 minutes. Remove the pepper from the bag, holding the pepper by the stem; peal the skin from the pepper.  Once all the skin is removed, pull the stem away from the pepper and with it will come most of the seeds.  Remove the seeds left inside with a teaspoon.
2. Oven should be heat to 400 F – Position rack in the centre of the oven.
3. Butter 1 ten-cup soufflé dish or six 1-¼ soufflé dishes, sprinkle with Parmesan cheese to coat. (If using 1-¼ soufflé dishes, place all six on a rimmed baking sheet.)
4. Mix together crab, shrimp, roasted peppers and tarragon in food processor; make sure seafood mixture is chopped finely.
5. In a large heavy saucepan melt butter over a medium heat. Add flour, shallot, white pepper and cayenne pepper, cook with out browning until mixture begins to bubble, make sure to whisk constantly.
6. While whisking, gradually pour in the milk.  Then slowly add the wine.  Cook until smooth, thick and begins to boil, about 2 minutes, then remove from heat.
7. Mix egg yolks and salt in a bowl, whisking quickly and all at once add mixture to the sauce, stir in seafood mixture.
8. Beat egg whites in a large bowl until stiff but not dry. Fold ¼ of the egg whites into a the lukewarm shellfish red pepper mix to lighten. Then gently fold in ¾ cup of Parmesan.  Lastly add the remaining egg whites.  Gently transfer soufflé mixture to your buttered cheese coated soufflé dish(es).
9. Carefully place soufflé in the oven.  Bake until soufflé is puffed and golden.  For large soufflé bake for about 40 minutes for smaller soufflé dishes about 25 minutes.   Serve Immediately