Crab Souffle
Submitted by Jagwave
Light, airy crab souffle with sweet crab meat, Swiss cheese, shallots, and a Parmesan crust. This elegant French-inspired dish rises tall and golden, turning simple ingredients into something show-stopping.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsA souffle has a reputation for being fussy, but don’t let that scare you off. This one is completely doable, and the payoff is spectacular.
Sweet crab meat folds into a silky base of butter, flour, milk, egg yolks, and Swiss cheese. Stiffly beaten egg whites give it that legendary rise, and a dusting of Parmesan on top forms a golden, nutty crust.
When it comes out of the oven, puffed and trembling, you’ve got about five minutes of glory before it starts to settle. Serve immediately and accept the compliments.
Chef Tips
- Make sure your egg whites are at room temperature before beating; they’ll whip to stiffer peaks and give the souffle more lift
- Fold the egg whites into the crab base gently in three additions; over-mixing deflates the air you just worked so hard to create
- Don’t open the oven door during baking; the rush of cool air can cause the souffle to collapse
- Butter and dust the souffle dish with Parmesan generously so the mixture can grip the sides as it climbs
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Butter a 6 cup souffle dish and dust with grated Parmesan cheese.
Cook shallots in butter for several minutes.
Stir in flour and cook for 2 minutes.
Remove from heat. Gradually blend in milk, salt, and pepper.
Cook, stirring, until thick and smooth.
Remove from heat and cool slightly.
Beat in egg yolks, one at a time. Add swiss cheese and cook, stirring, until blended.
Fole in crab meat.
Cool.
Beat egg whites until frothy.
Add cram of tartar and ⅛ tea salt.
Beat until stiff peaks form.
Gently fold into souffle base. Pour the mixture into the prepared souffle dish and sprinkle the top with grated Parmesan cheese.
Place on the middle rack of the oven and immediately lower heat to 375℉ (190℃).
Bake 30 to 35 minutes.
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