Easy + Clean Crab Soufflé

I am a big fan of soufflé. I love savory and sweet dessert soufflés. Some of my faves are this crab recipe, spinach, cheese, escargot and spinach, grand marnier and chocolate. This recipe is really awesome and creates 2 large dinner soufflés, or you can even split them up and make 4 - 5 ounce soufflés to serve with salad and other accompaniments. Even more fun you can split this into 8 - 2 ounce ramekins and create stunning appetizers!


6 egg yolks
4 egg whites
Juice of 1 lemon
1 teaspoon creole seasoning
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1/4 cup whole wheat pastry flour + extra for dusting
8 ounce container crab meat
2 tablespoons chopped fresh chive
1 teaspoon cream of tartar
1/4 cup shredded parmesan cheese


Preheat the oven to 350 degrees. Lightly spray 2 - 10 ounce ramekins with non-stick olive oil cooking spray. Dust with the extra whole wheat pastry flour and set aside.

Mix together the egg yolks, lemon juice, mustard and Worcestershire and whip for 2 minutes with either an electric mixer on medium speed or by hand with a whisk. Add the flour and mix for 1 more minute.

Gently fold in the crab, cheese and chives and set the mixture aside.

In another bowl whip the egg whites and cream of tartar until soft peaks form.

Gently fold the egg whites into the crab, cheese and egg yolk mixture.

Immediately split the recipe in half into the ramekins...

...and bake for 40 minutes or until fully puffed and set firm to the touch.

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