Often, when Ruth and I plan to get together for a quiet night of dinner and wine at one of our houses (usually hers, you should see her kitchen…) the food is anything but simple. We usually want to try something “fancy” and outside of our normal comfort zone. When we first started talking about getting together after the New Year, I suggested buying live lobsters and trying our hand at grilled lobster. But lobster is expensive and we are both trying to be good with our post-Christmas credit card bills looming so we had some brainstorming to do. We wanted to stick with seafood, but prepped in a way that would challenge us, and when you think of challenging dishes to make one of the first things you think of is soufflé.
With the image of mile high soufflé in my mind, I started researching soufflé recipes and came across Eatting Well’s artichoke and spinach soufflé. The recipe seemed like one of the easiest ones I came across. Plus, it would be easy to tweak by simply adding crab meat. I shared the recipe with Ruth and she agreed, so I started making the grocery list. Below is the amazing result.
P.S. Feel free to reheat the your soufflés in an oven pre-heated to about 350°F. It won’t rise much, but it will still be delicious!
Crab and Vegetable Souffle
tablespoons fine breadcrumbs, enough to coat ramekins
olive oil, enough to coat ramekins
1 cup, packed, lump crab meat
2/3 cup frozen artichokes, chopped in half and squeezed dry
2/3 chopped frozen spinach, thawed and squeezed dry
1 cup shredded Asiago or Parmesan cheese
1/2 teaspoon freshly ground pepper
1 1/2 cups low-fat milk
2 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup white whole-wheat flour or all-purpose flour
4 large egg yolks, at room temperature
8 large egg whites, at room temperature
1/8 teaspoon salt
1) Position rack in lower third of oven; preheat to 375°F. Coat 2 14 ounce and 2 6-8 ounce ramekins (we chose these sizes because we wanted large soufflés for dinner and smaller ones to practice reheating, however you can adjust the number and size as you want) with olive oil. Sprinkle with enough breadcrumbs to generously coat the inside, tilting to evenly distribute; tap out excess. Place ramekins on a baking sheet.