Cheese and Crab Soufflés

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Successful soufflés stem from the confidence which comes from practice, for a soufflé is one of the easiest dishes to make yet one that never fails to impress. The amounts in the following recipe are for a 1.5-litre / 3-pint soufflé dish. Before trying with crab, which is expensive, make a basic cheese soufflé as your training exercise.

For a crab soufflé, follow the same ba