Crab Soufflé

A fluffy crab soufflé made with béchamel, cream, and egg whites, finished under the grill for a golden top.

Quick Seafood French Crab Soufflé

Estimated Nutrition

Calories

491

kcal / serving

982 kcal total

Carbs

12.6g

per serving

25.2 g total

Fat

37.3g

per serving

74.5 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Béchamel Sauce

ready-made

Dairy

Double Cream

piece

Egg White

free-range yolk

Butter

melted

NutsSeeds

tbsp

Chive

fresh, chopped

pinch

Salt

pinch

Black Pepper

freshly ground

Seafood

125

White Crabmeat

canned

Vegetables

piece

Spring Onion

finely chopped

Method

Slide the soufflé onto a plate and garnish with the spring onions.

Place under the grill for 3 minutes until browned and slightly wobbly.

Sprinkle the crab meat over the top and cook for 4 minutes until the base sets.

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

Gently fold in the stiff egg whites to maintain the volume.

Whisk béchamel sauce, chives, cream, egg yolk, and seasoning in a bowl.

Preheat the grill to high.