Twice-baked crab and chive soufflés with quick-pickled samphire
- April 2016
- Serves 6
- Hands-on time 40 min, oven time 30 min, plus quick-pickling
These light crab and chive soufflés make an impressive starter and they can be made up to 24 hours in advance – perfect for a dinner party.
- 32.4g (18.2g saturated)
- 32.4g (26.1g sugars)
Cider vinegar’s appley flavour works well with crab, but you could use white or red wine vinegar instead.
This recipe is ideal for making in advance, as the second bake is brief. Follow the recipe to the end of step 7 up to 24 hours in advance, then cover and chill. Remove the soufflés from the fridge 30 minutes before baking again (step 8). Make the quick pickle up to 24 hours ahead and keep in the fridge; drain just before serving.
The buttery edge of chardonnay is terrific here.Make it a crisp, cool-climate chablis.
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