Crab Souffle Roll
Submitted by mamag
Golden, puffy souffle roll filled with a warm cream cheese and crab meat filling. This impressive rolled souffle with Parmesan and chives slices into elegant pinwheels.
YIELD
7 servingsPREP
20 minCOOK
45 minREADY
65 minThis is the recipe you pull out when you really want to impress. A souffle you can slice? That’s next-level entertaining.
The base is a classic souffle batter enriched with Parmesan, chives, and a whisper of heat from chili pepper, baked flat in a sheet pan until puffed and golden. While it’s still warm, you spread it with a luscious filling of crab meat, cream cheese, half-and-half, and green onions, then roll it up like a jelly roll.
Slice it into rounds and you’ve got gorgeous pinwheels that taste as incredible as they look. Rich, savory, and full of sweet crab in every bite.
Pro Tips
- Line the pan with greased and floured wax paper. This is non-negotiable for a clean release.
- Invert the souffle onto a clean towel as soon as it comes out of the oven. The towel prevents sticking while you spread the filling.
- Roll from the narrow end for tighter, more uniform pinwheels that hold their shape when sliced.
- Let the roll cool completely before slicing. A sharp serrated knife gives the cleanest cuts.
- The filling should be warm but not hot when you spread it, so it doesn’t deflate the souffle.
Ingredients
Directions
Grease 15½ x 15½ x 1 inch pan.
Line with waxed paper- grease lightly and flour.
Heat butter and remove from heat.
Stir in flour.
Cook over low heat, stirring til smooth and bubbly.
Remove from heat, stir in milk.
Heat to boiling, stir constantly.
Boil and stir 1 minute.
Remove from heat, beat in egg yolks, one at a time.
Stir in salt, red pepper, chives, and cheese.
Cool at room temperature cover mix to prevent film.
Heat oven 350℉ (180℃).
Beat in whites with cream of tartar, sitff not dry.
Fold in ¼ whites into mixture, fold in remaining whites.
Bake til puffed and golden brown 35 to 45 minutes.
Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack.
Spread with filling.
Roll from narrow end and cut desired slices when cool.
Cook and stir green onions in butter til tender.
Stir in remaining ingredients.
Heat til hot.
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