Crab and Gruyère soufflés

Crab and Gruyère soufflés
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
261kcals
Fat
16.4g (8.4g saturated)
Protein
17.4g
Carbohydrates
11.4g (2.5g sugars)
Salt
1g
Calories
261kcals
Fat
16.4g (8.4g saturated)
Protein
17.4g
Carbohydrates
11.4g (2.5g sugars)
Salt
1g

Ingredients

  • 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
  • Œ_ tsp cream of tartar (optional)

Method

  1. Preheat the oven to 180ŒÁC/fan160ŒÁC/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.
  2. 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.
  3. 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.
  4. 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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