Cromer Crab Soufflé
A delectably light soufflé, perfect served alone or with a few dressed leaves.
Preparation time: 40 minutes Quantity: Serves 4 Cooking time: 15 minutes
Ingredients
2 oz/ 50g butter
2 oz/ 50g plain flour
1/2 onion finely diced
1 clove crushed garlic
1/4 pint/ 5 fl oz- full fat milk
3 egg yolks
3 egg whites
6 oz/170g mixed crab meat (white and brown)
1 tablespoon chopped chives
seasoning
Method
- Melt the butter in a pan, add the flour and cook out
- Add the onion and garlic, stirring for a minute till soft
- Pour in the milk slowly, cook over a low flame -stirring all the time until the milk is absorbed in to the flour mix
- Simmer for 2 minutes, stirring, beware not to burn bottom of pan
- Add the egg yolks and cook out for a minute on a very low flame (if it boils the eggs will scramble)
- Take of the heat
- Stir in the crab and chives and season
- Whip up the egg white- to soft peaks
- Whisk a third of the whites in to the crab mix and then gently stir in the remaining 2 thirds – don’t beat out the air
- Grease 4 ramekins and spoon in the mix evenly between the dishes
- Place on an oven tray and bake in a preheated oven gas 6 / 200*c / 400*f
- Cook for 10-14 minutes till risen and slightly wobbly in the middle. (beware not to keep opening the oven or you will loose the heat, or bang the door)
- Serve immediately