Dungeness Crab Soufflé Recipe

Soufflé Preparation

1. 1

   Prepare the Base

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes until it forms a roux. Gradually whisk in the milk and cook until thickened, about 5 minutes. Remove from heat and let it cool slightly.

2. 2

   Mix in the Egg Yolks

   Once the roux has cooled, whisk in the egg yolks one at a time. Add the grated Gruyère cheese, chopped chives, salt, and black pepper. Fold in the Dungeness crab meat gently.

3. 3

   Whip the Egg Whites

   In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the crab mixture until just combined, being careful not to deflate the mixture.

4. 4

   Prepare the Baking Dish

   Preheat the oven to 190°C (375°F). Grease individual ramekins with butter and dust with flour to prevent sticking.

5. 5

   Bake the Soufflés

   Divide the soufflé mixture evenly among the prepared ramekins. Place them in a baking dish filled with hot water (bain-marie) and bake for 20-25 minutes or until puffed and golden brown.

6. 6

   Serve with Crab Butter and Caviar

   Serve immediately topped with crab butter and a dollop of caviar for an elegant finish.