Crab soufflé
A lovely crab soufflé for when you fancy something really good.
Ingredients
For the crab soufflé
- tbsp Butter
- tbsp Plain flour
- ml Double cream
- ml Whole milk
- Free-range eggs
- Salt
- g Crabmeat (a mix of white and brown)
Instructions
Soufflé
Melt the butter in a saucepan. Add the flour and stir.
Add the cream and milk, stirring constantly. Keep stirring until it comes to the boil. Leave it to bubble for about 3-4 minutes.
Set it aside and leave to cool. Then add the crab to the white sauce. Season to taste with salt.
Separate the egg whites from the yolks and add the yolks to the crab white sauce.
Whisk the egg whites to stiff peaks and fold them into the crab mixture in 3 batches. It's important to fold them in gently here, so the soufflé comes out light and not dense.
Spoon the soufflé mixture into greased dishes. Leave about 1.5cm clear at the top of each dish.
Bake the soufflés at 180°C/160°C fan/gas 4 for about 12-15 minutes (it depends on the size of the dish).
Serve straightaway! The soufflé collapses fast. Serve with some white bread or fried bread and butter.
For the crab soufflé
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