Crab Souffle

crab souffle

Crab Souffle

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Servings: 4
Calories: 298


  • 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


  • 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
Ingredients Crab, Fish & Seafood
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