Name: Crab souffles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 20 gram butter, melted, plus 60g extra; 1/4 cup dried breadcrumbs; 1/4 cup plain flour; 1/2 teaspoon mustard powder; 1 1/2 cup milk; 4 eggs, separated; 125 gram crabmeat; 1/2 cup finely grated tasty cheese; 2 tablespoon chopped parsley; 1 teaspoon finely grated lemon zest

Ingredients

20 gram butter, melted, plus 60g extra

1/4 cup dried breadcrumbs

1/4 cup plain flour

1/2 teaspoon mustard powder

1 1/2 cup milk

4 eggs, separated

125 gram crabmeat

1/2 cup finely grated tasty cheese

2 tablespoon chopped parsley

1 teaspoon finely grated lemon zest

Method

1.Preheat oven to hot, 200°C. Brush 6 x 1-cup capacity ramekins with melted butter. Sprinkle with breadcrumbs to coat, shaking out excess.

2.Melt extra butter in a medium saucepan over high heat. Add flour and mustard; cook, stirring, 1 minute. Remove from heat.

3.Gradually blend in milk until smooth. Return to heat; cook, stirring, until mixture boils and thickens. Reduce heat to low; simmer 3 minutes. Allow to cool slightly.

4.Whisk egg yolks into sauce. Add crabmeat, cheese, parsley and zest; season to taste.

5.In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Using a large metal spoon, gently fold into crab mixture.

6.Spoon mixture evenly among ramekins; place on an oven tray. Bake 15-20 minutes, until well risen and just set. Serve straight away.

The key to success with souffles is to prepare the base then, when ready to serve, beat egg whites, fold through the base and bake.
Note

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Ingredients

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