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

piece

Egg White

free-range, whisked until stiff peaks form

Butter

melted

NutsSeeds

tbsp

Chives

fresh, chopped

pinch

Salt

pinch

Black Pepper

freshly ground

Seafood

125

White Crab Meat

canned

Vegetables

piece

Spring Onion

finely chopped

Method

Preheat the grill to high.

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

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

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

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

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

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