These delightful individual crab soufflés are elegant, full of flavour and the perfect way to start a special dinner party.
11 people made this
1 small shallot, minced
25g plain flour
300ml full fat milk
1 teaspoon lemon juice
salt and pepper, to taste
1/2 teaspoon English mustard powder
1 tablespoon chopped fresh chervil
3 egg yolks
4 egg whites
225g cooked crab meat, flaked
Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease 6 ramekin dishes.
In a saucepan over a medium heat, melt the butter and add the shallot. Cook and stir for 2 minutes then add the flour and whisk in the milk and cook until thickened. Add the lemon juice, seasoning, mustard and chervil. Beat the egg yolks until thick and creamy then stir into the white sauce.
In a clean bowl whisk the egg whites until stiff peaks form. Fold the egg whites into the soufflé mixture and add the crab. Spoon the mixture into the prepared ramekin dishes. Place the soufflés in a deep roasting pan and pour boiling water to half way up the sides of the ramekins.
Bake in the preheated oven for 20 to 25 minutes until risen and golden brown. Serve immediately.