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Archive of BBC Food Recipes

Crab soufflé

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. Preheat the grill to high.

  2. Place the béchamel sauce, fresh chives, double cream, egg yolk, salt and freshly ground black pepper into a bowl and mix together well.

  3. Add the egg whites and fold into the mixture gently to maintain volume.

  4. Melt the butter in a small ovenproof frying pan and when foaming pour in the egg mixture.

  5. Sprinkle over the crab cook for 3-4 minutes, or until the base has set.

  6. Transfer to the grill and cook for 2-3 minutes, or until browned and set but still slightly wobbly in the middle.

  7. To serve, slide the soufflé onto a plate and sprinkle over the spring onions.

Ingredients

  • 250ml/9fl oz ready-made béchamel sauce
  • 2 tbsp fresh chives, chopped
  • 25ml/1fl oz double cream
  • 1 free-range egg yolk
  • salt and freshly ground black pepper
  • 2 free-range egg whites, whisked until stiff peaks form
  • 25g/1oz butter, melted
  • 125g/4½oz white crab meat from a can
  • 1 spring onion, finely chopped

Shopping List

Crab soufflé

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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