Recipe: Crab Soufflé

Hookery Cookery Home > Fish Recipes > Crab Soufflé Serves 2

Description/Notes:

Gorgeous crab soufflé for that special evening

Ingredients:

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