1 pinch of brown sugar 4 lemon wedges
Crab Souffle: 3 Tbs Butter, 3 Tbs flour, 1 Tsp Salt, 1 cup milk, 1 Lb chopped crab meat well drained, 3 large portabellas chopped
Pan sear grouper for 3 minutes on each side. After this is finished, set on a plate off to the side.
Preheat the oven to 400.
Mix together the bread crumbs (fresh or store bought) and the italian seasonings.
Cut grouper in half and cut the pieces in half; lightly coat each side of the grouper pieces in the bread crumb mix.
Place pieces on a cookie sheet and bake 15 minutes.
Start the souffle: In a sauce pan melt butter then blend in your flour, salt and a dash of pepper, and milk - stir quickly until bubbles and thickness occur, then remove from heat.
Beat egg yolks until thick and lemon colored and slowly mix into butter mixture above stirring continually.
Add Crab and mushrooms to the mixture stirring well.
Whip egg whites until fluffy peaks occur, this happens easily with a mixer after about 2 minutes on high speed (frosting like), and fold into the crab mixture
fill souffle cups with crab mixture and set to the side.
Remove grouper from oven and cookie sheet; add 1 cup of water directly onto the cookie sheet (for steam) and set souffle cups onto the sheet and bake in the oven for 35 minutes or until a knife inserted in the middle comes out clean. Sprinkle the grouper with a touch of brown sugar and garnish with a lemon wedge and serve.
Now although this recipe takes a bit longer it dosent fall on the 30 minute rule but is still very much gourmet, bon appetite!
