Asparagus Crabmeat Souffle with Balsamic Reduction

Finished Product

I have made this several times and it is always a hit! It is relatively easy to make - the trick is to make a smooth roux, and not to over beat the egg whites - white, foamy and just starting to peak worked best for me.  I served this at a Wine Appreciation class with three different Sauvignon Blancs - which were perfect for it.

Ingredients:

Asparagus/Crab Paste

Proper Base Consistancy

Fold in egg whites last

3 TBS Butter

3 TBS Flour

¼ TSP Salt

1/8 TSP Pepper

¼ TSP Thyme

1 Cup Milk

1 Cup Asparagus Tips

2/3 Cup Fresh Crabmeat ( reserve about ¼ cup)

1 Shallot

2 Cloves Garlic

Pinch Cayenne

4 eggs separated

Balsamic Reduction

Pinch Dry Mustard

Directions:

Baking in Bain Marie

Pre heat oven to 400 degrees.  Cook Shallots and Garlic in 1 tbs butter, remove when translucent.  Blanch Asparagus, cool under water.  Puree asparagus and crabmeat and dry ingredients in blender till a paste.  In a separate pan, beat egg whites until stiff, and set aside.  Melt 3 tbs butter in small sauce pan, whisk in flour until a paste forms.  Slowly add milk, whisking continually until smooth. Fold in egg yolks , then fold in asparagus mix – fold in egg whites last.  Add a bit of crab meat to individual 4 oz ramekins that have been greased with butter, and pour mixture over top.  Bake in a deep baking pan in about 1 inch of water (called a bain marie)  400 for ½ or until they rise, and a tooth pick comes out clean.