Curried softshell crab is a favorite dish of mine in Thai restaurants; converting it to a food-desert friendly recipe presented several problems. I adapted the Masala Curry sauce from an Indian recipe which I'd link, but the original site has disappeared. Even so, it took a bit of guesswork and google-translating: if you find an Indian recipe in English, translate curd as yogurt, and jeera are cumin seeds. The resulting sauce is flavorful and spicy, and worked quite well with the mild-flavored soufflé - but we found we LOVE it as a sauce for meatloaf.
3 tbsp butter
3 tbsp flour
3 tbsp breadcrumbs - canned or fresh, if fresh, allow to dry out before use
1 cup milk
1 tbsp sherry
2 cans crabmeat, drained – reserving liquid for masala sauce
¼ cup of minced canned red peppers, well drained
1 tsp dried parsley
4 eggs, separated
½ tsp salt
½ tsp paprika
1 tsp dijon mustard
Preheat oven to 325.
Thoroughly butter a soufflé dish and coat in breadcrumbs.
Fold in the crabmeat, peppers, parsley, salt, paprika, and mustard. Allow to cool. Mix the 3 egg yolks well, and then add them to the cooled mixture.
Add crab mixture to the egg whites and fold in gently, keeping as much air as possible in your mixture.
Pour gently into soufflé dish and smooth the top. Bake for 45 minutes without opening the door; check – soufflé is done when a skewer comes out clean.
While soufflé is baking, make Masala Curry Sauce
Masala Curry Sauce:
¼ cup of rehydrated dried onions (about 2 ½ tbsp dried onion flakes, soaked in ¼ cup white wine overnight)
2 tsp canned garlic
2 tsp powdered ginger, rehydrated in 2 tsp white wine overnight
½ cup tomato puree
2 tsp whole cumin, or 1 tsp ground
4 bay leaves
2 tsp food desert garam masala
2 tsp chili flakes
½ cup plain yogurt mixed with 1/2 tsp cornstarch
1 cup of reserved crab liquid (add water to make up cup)
¼ cup oil
Put the rehydrated onions, garlic, and ginger in a blender and blend thoroughly into a paste. Heat oil in a frying pan; add cumin, bay leaves, chili flakes and garam masala; fry until fragrant. Reduce heat, and add onion mixture, fry a few minutes and add tomato puree, fry for a few minutes, then add the crab liquid and simmer on low heat for 10 minutes. If using whole spices, remove bay leaves, pour into a blender and puree, or blend with a stick blender. Cool slightly; stir in yogurt. Serve over warm scoops of the souffle.