Crab Souffles

Name: Crab Souffles
Ingredients: 6 tbsp butter, melted; 1/4 cup dried breadcrumbs; 1/3 cup all-purpose flour; 1/2 tsp mustard powder; 1/2 cup milk; 4 large eggs, separated; 1 cup (4 oz) crabmeat; 1/2 cup finely shredded cheddar cheese; 2 tbsp chopped parsley; 1 tsp finely grated lemon zest

10 ingredients

6 steps

Ingredients

6 tbsp butter, melted
1/4 cup dried breadcrumbs
1/3 cup all-purpose flour
1/2 tsp mustard powder
1/2 cup milk
4 large eggs, separated
1 cup (4 oz) crabmeat
1/2 cup finely shredded cheddar cheese
2 tbsp chopped parsley
1 tsp finely grated lemon zest

Directions

1

Preheat oven to 400°F. Brush six 8-oz ramekins with some of the melted butter. Sprinkle with breadcrumbs to coat, shaking out excess.
2

Combine remaining butter in a saucepan over high heat with flour and mustard; cook, stirring, 1 minute. Remove from heat.
3

Gradually blend in milk until smooth. Return to heat; cook, stirring, until mixture boils and thickens. Reduce heat to low; simmer 3 minutes. Allow to cool slightly.
4

Whisk egg yolks into sauce. Add crabmeat, cheese, parsley and zest; season to taste.
5

In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Using a large metal spoon, gently fold into crab mixture.
6

Spoon mixture evenly among ramekins; place on an baking sheet. Bake 15-20 minutes, until well risen and just set. Serve immediately.