Never-Fail Seafood Soufflé
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1 teaspoon curry powder
1 tablespoon lemon juice
4 large eggs, separated, at room temperature
1/2 cup mayonnaise
1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
1 pound Surimi (fish and lobster blend), finely chopped
1 package (10 ounces) frozen chopped broccoli, thawed and drainedPreheat oven to 350 degrees. Generously butter 1-1/2 quart soufflé dish or straight-sided casserole.
In large bowl, blend curry powder with lemon juice; whisk in egg yolks, mayonnaise, flour, salt and pepper. Gradually whisk in sour cream. Stir in surimi; set aside.
Place egg whites in large bowl of electric mixer; at high speed, beat until stiff peaks form. With rubber spatula, fold whites into curry mixture until no white streaks remain.
Place broccoli in bottom of prepared dish. Gently spread egg-white mixture over broccoli. Bake 55 minutes, or until puffed and golden-brown. Serve immediately.
Makes 6 servings