Cheddar Crab Souffle
Elevate your next dinner gathering with this show-stopping Cheddar Crab Soufflé, a harmonious blend of coastal indulgence and classic French technique. This recipe combines the delicate sweetness of flaky crab meat with the sharp, tangy bite of shredded cheddar cheese, all folded into a velvety béchamel base for a flavor-packed dish. Whipped egg whites create the signature airy texture, while a touch of cayenne pepper adds a subtle kick of heat. Perfectly golden and puffed to perfection, this soufflé is baked in a Parmesan-dusted dish for extra depth of flavor and visual appeal. Ready in under an hour, this elegant entrée pairs beautifully with a crisp side salad or crusty bread. Impress your guests with this luxurious seafood soufflé that’s as light as a cloud yet bursting with bold, savory goodness.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup cooked crab meat, picked over for shells
- 4 large egg yolks
- 5 large egg whites
- 0.25 teaspoon cream of tartar
- 2 tablespoons parmesan cheese, grated (for dusting the dish)
Instructions
Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish and sprinkle it with grated parmesan cheese, ensuring the sides and bottom are evenly coated. This will help the soufflé rise and prevent sticking.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk. Continue to cook and whisk until the mixture thickens into a smooth béchamel sauce, about 3-4 minutes.
Remove the saucepan from the heat and stir in the salt, black pepper, and cayenne pepper.
Add the shredded cheddar cheese to the warm sauce, stirring until melted and smooth. Then, mix in the crab meat gently.
In a small bowl, lightly beat the egg yolks. Slowly whisk a few spoonfuls of the warm cheese mixture into the yolks to temper them, then gradually whisk the tempered yolks back into the saucepan with the cheese mixture. Set aside to cool slightly.
Using a clean, dry bowl and electric mixer, beat the egg whites and cream of tartar until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese and crab mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, filling it about 3/4 full. Run your thumb or a spoon around the edge of the dish to create a slight indent in the mixture, which will help the soufflé rise evenly.
Place the soufflé dish on a baking sheet and transfer it to the oven. Bake for 25-30 minutes without opening the oven door. The soufflé should be golden brown and puffed up.
Serve immediately to enjoy the airy texture and rich flavors. Pair with a crisp side salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 13.4 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1537 mg | 118% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
