Crab Souffle
Ingredients
- 1 1/2 oz butter
- 1/2 oz Parmesan cheese
- 1 oz plain flour
- 5 floz milk
- 5 eggs separated
- 4 oz crab meat fresh or frozen
- 2 oz mature Cheddar cheese grated
Instructions
- Use 1/2 oz (15 g) butter to grease a 2 pint ( 1.2 litre) souffle dish. Sprinkle with the Parmesan cheese.
- Melt remaining butter in a pan, add flour and cook gently for 2 minutes, stirring occasionally.
- Remove from heat, add milk and beat vigorously, until smooth. Cook for 1 minute, stirring. Cool slightly.
- Beat in egg yolks, add crab meat, cheese and seasoning.
- Whisk egg whites until stiff, stir a quarter of the whites into the crab mixture, then fold in the remainder with a metal spoon.
- Pour into a souffle dish, run a knife around the dish, 1 inch (2.5 cm) from the edge.
- Cook in a hot oven Mark 6 (200°C) 400°F for 25 to 30 minutes until well risen and golden brown.
- Serve immediately.
Calories: 298 kcal
Carbohydrates: 8 g
Protein: 19 g
Fat: 21g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 260 mg
Sodium: 552 mg
Potassium: 210 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 799 IU
Vitamin C: 2 mg
Calcium: 233 mg
Iron: 2 mg