Brown Crab and Gruyere Soufflés

Prep time: 16-20 minutes Cooking time: 26-30 minutes Serves: 6 Skill level: Competent Cook Recipe by: Seafish

Perfect for a special dinner or a weekend brunch, this crab soufflé is easy enough for you to make at home


The method

  1. Preheat the oven to 180C. Butter the insides of six ramekin dishes and sprinkle with the grated parmesan cheese.
  2. Melt the butter in a sauce pan and mix in the flour. Cook for a minute then gradually add the milk, bit by bit, to make a roux.
  3. Gently cook the sauce until thickened then add the tomato puree, mustard powder, Tabasco sauce, and Gruyere. Taste and adjust the seasoning if necessary then stir in the crab meat.
  4. Allow to cool slightly, then beat in the egg yolks.
  5. In a clean bowl whisk the egg whites until they form peaks. Add a spoonful of the egg whites to the egg yolk mixture and gently fold in using a metal spoon. Gently fold in the remainder of the egg whites.
  6. Pour the mixture evenly into the six ramekins.
  7. Cook in the oven for 20 minutes or until risen and golden.
  8. Serve at once.

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