Twice-Baked Crab Soufflés
👨🍳 Instructions
1. Infuse the Milk
Heat the milk, 40ml of the cream, and the onion in a saucepan until steaming. Remove from heat and let it infuse for 10 minutes. Strain and discard the onion.
2. Make the Base
In another pan, melt the butter and stir in flour, mustard powder, and cayenne. Cook for 2 minutes until it smells nutty. Slowly whisk in the infused milk until thick and smooth. Let cool slightly.
3. Add Flavor
Stir in crabmeat, egg yolks, chives, lemon zest, salt, and pepper. Mix well.
4. Whip & Fold
Whisk egg whites to stiff peaks. Gently fold into the crab mixture in batches to keep the air in.
5. First Bake
Grease 6 ramekins and fill with the mixture. Place in a roasting pan and pour boiling water halfway up the sides. Bake at 180°C (350°F) for 15–20 minutes, until puffed and golden. Let cool completely.
6. Second Bake
Turn soufflés out into a baking dish. Pour remaining cream around them and sprinkle Parmesan on top. Bake at 220°C (430°F) for 12–15 minutes, until golden and bubbling.
These soufflés are light, savory, and beautifully rich. For an extra flourish, serve with a spoonful of crab bisque or a side of pickled samphire. You can find a detailed version of this recipe on .
Want a version with Gruyère or a seafood bisque base next? I’ve got plenty of gourmet twists!
Pages: 1 2
