Crab and Gruyère soufflés
- January 2011
- Serves 6
- Takes 10 minutes to make, 40 minutes to cook
This crab and cheese soufflé recipe is a light, savoury way to start an indulgent meal for a special occasion.
- 16.4g (8.4g saturated)
- 11.4g (2.5g sugars)
- 25g butter, plus extra for greasing
- 3 tbsp dried breadcrumbs
- 200g white crabmeat (see our how-to video below)
- Small bunch of fresh dill, finely chopped
- Grated zest of 1 lemon
- 1 large red chilli, finely chopped
- 25g plain flour
- 300ml whole milk
- 100g Gruyère, finely grated
- 3 large free-range egg yolks
- 4 large free-range egg whites
- _ tsp cream of tartar (optional)
- Preheat the oven to 180ÁC/fan160ÁC/gas 4. Butter the insides of 6 x 150ml ramekins, then sprinkle with the breadcrumbs. In a bowl, mix the crabmeat with the dill, lemon zest and chilli, then set aside.
- Melt the butter in a saucepan, then stir in the flour. Cook for 1 minute, then gradually stir in the milk until you have a smooth, thick white sauce. Add the Gruyère, then season well. Allow to cool slightly, then stir in the egg yolks and the crabmeat mixture.
- In a clean bowl, whisk the egg whites with the cream of tartar until they form peaks, then fold 1 large tablespoon into the egg, crab and cheese mixture. Gently fold in the remaining egg whites until well combined, then spoon into the prepared ramekins.
- Place the ramekins in a large roasting tin and pour in boiling water from a kettle until it comes halfway up the sides of the ramekins. Carefully transfer to the oven, then bake for 30-35 minutes until puffed and golden. Serve immediately with neat triangles of toast.
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