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Crab Soufflé

Serves 2


Gorgeous crab soufflé for that special evening

  • 4 oz. (100g) crab meat
  • 1 oz. (25g) flour
  • 1 oz. (25g) butter
  • pinch of paprika
  • 3 eggs
  • salt and pepper
  • quarter pint (125ml) milk

    Cooking Instructions:
    1. Pre-heat oven to 400F, Gas Mark 6, 200C
    2. Butter a 7 inch (18cm) soufflé dish
    3. Separate the eggs
    4. Melt the butter in a small pan, stir in the flour and cook for 2 minutes
    5. Stir in the milk, bring to the boil while stirring, then simmer for 2 minutes
    6. Let the sauce cool slightly, flake the crab meat and mix into the sauce with paprika
    7. Beat the egg yolks then beat them into the sauce
    8. Season with salt and pepper to taste
    9. Whisk up the egg whites until stiff then fold into the yolk mixture
    10. Put the mixture in the prepared soufflé dish and cook in the center of the pre-heated oven for 35 minutes, or until well risen and golden
    11. Serve straight from the oven

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000