Souffl Au Crabe
Elevate your culinary repertoire with the elegant and flavorful Soufflé au Crabe, a classic French dish that combines delicate fresh lump crabmeat with rich Gruyère cheese for a light yet decadent experience. This seafood soufflé is crafted with a velvety béchamel base infused with aromatic chives, bright lemon zest, and a hint of cayenne spice for a subtle kick. Beaten egg whites bring an airy texture to the dish, while Parmesan-coated ramekins ensure a perfectly golden crust. In just under an hour, you’ll create an impressive, restaurant-quality appetizer or main course that’s ideal for entertaining. Serve this masterpiece straight from the oven with a crisp green salad or artisan bread for a refined dining experience. Perfect for special occasions, Soufflé au Crabe is a show-stopping recipe that blends sophistication and comfort in every bite. Keywords: Soufflé au Crabe, crab soufflé recipe, French seafood dish, elegant recipes, Gruyère cheese soufflé, entertaining ideas.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup Gruyère cheese, shredded
- 1 cup fresh lump crabmeat, picked through for shells
- 4 large eggs, separated
- 0.5 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon lemon zest
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon unsalted butter (for greasing ramekins)
- 2 tablespoons Parmesan cheese, grated (for coating ramekins)
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet in the oven to heat.
Butter four 8-ounce ramekins generously and coat them with grated Parmesan cheese. Tap out any excess and set them aside.
In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the flour and whisk continuously for about 1 minute to cook out the raw flour taste.
Gradually pour in the milk while whisking steadily to create a smooth béchamel sauce. Cook for 2-3 minutes, stirring, until the mixture thickens.
Remove from heat and stir in the salt, cayenne pepper, lemon zest, chives, and shredded Gruyère cheese until fully melted and combined.
Once the mixture is slightly cooled, whisk in the egg yolks one at a time until the mixture is smooth. Fold in the lump crabmeat gently to avoid breaking it apart.
In a separate clean bowl, use an electric mixer to beat the egg whites to stiff peaks.
Carefully fold the beaten egg whites into the crab mixture in three additions, being gentle to maintain the airiness.
Spoon the mixture evenly into the prepared ramekins, filling them about 3/4 full. Smooth the tops with a spatula.
Place the filled ramekins on the preheated baking sheet and bake for 18-20 minutes, or until puffed and golden brown. Do not open the oven door during baking to prevent the soufflés from collapsing.
Serve immediately as the soufflés will begin to deflate after a few minutes out of the oven. Pair it with a light salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 401 mg | 31% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 414 mg | 9% | |
*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.
