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Crab Soufflés

  • Timer Prep 20 min
    Cook 25 min
  • Chart 150.0 cal/
  • Chef hat Medium


Finely grate the Parmesan cheese. Separate the eggs. Chop the fresh chive.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Butter 6 x 200ml ramekins and dust the insides with the Parmesan, shaking out any excess.
  2. 2 Melt the butter in a small saucepan, stir in the flour and cook over a gentle heat for 2 minutes.
  3. 3 Remove from the heat and gradually add the milk, stirring well between each addition, until smooth. Return to the heat and cook for 1 minute.
  4. 4 Remove from the heat, stir in the nutmeg and season.
  5. 5 Set aside to cool slightly, then beat in the egg yolks and fold in the chopped chives and crab meat.
  6. 6 In a clean bowl, whisk the egg whites until stiff. Fold one quarter into the crab mixture to loosen it, then gently fold in the rest.
  7. 7 Divide the mixture among the ramekins and bake for 15-20 minutes, until risen and golden. Serve straight away.
  • Average per serving
  • Calories 150.0kCal
  • Fat10.3g
  • Saturated5.4g
  • Salt0.28g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg