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Laverbread and crab souffles with cockle sauce
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| Artist: |
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| Categories: |
Asian, Bakery, Japanese, Pastry, Quiches & Souffles, Seafood, Souffles |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | THE SOUFFLES | | 1
| | Boiled crab, -OR- | | 6
| oz | -Prepared Crabmeat | | 6
| oz | Prepared laverbread | | | -OR- nori or spinach | | 2
| oz | Butter | | 2
| oz | Flour | | 3/4
| pint | Milk | | 3
| | Eggs | | 1/2
| tsp | Grated nutmeg | | | Salt & pepper | | | COCKLE SAUCE | | 1/4
| pint | White sauce from souffle mix | | 1/4
| pint | Whipping cream | | 4
| oz | Cockles or clams (shelled) | | 2
| oz | Prepared laverbread ** |
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Procedures:
| 1 | 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. | | 2 | 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. | | 3 | prepare the white sauce; melt the butter in a small pan. | | 4 | Stir in the flour and fry gently until the mixture is still pale but sandy. | | 5 | Whisk in the milk slowly, beating till you have a thick sauce. | | 6 | Simmer for 5 minutes. | | 7 | Preheat the oven to 400°F (200 c) gas mark Stir the crabmeat and prepared laverbread into the sauce. | | 8 | Season with salt, pepper and nutmeg. | | 9 | Separate the eggs. | | 10 | Beat the whites until quite stiff |
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