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Soufflé au Crabe
Crab Soufflé
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
For this recipe, use the meat from large crabs in Britain, or from king, Dungeness or blue crabs in the USA; the shells can go towards crab soup. In the absence of fresh crabs, canned or frozen crab-meat makes a respectable soufflé.
Ingredients
| milk |
Method
Heavily butter the soufflé dish. Bring the milk to a boil, add the onion, bay leaf and peppercorns, cover and leave in a warm place to infuse. In a saucepan melt the butter, add the shallots and cook over a low fire, stirring, until soft but not browned. Whisk in the flour and cook over a low fire, whisking, just until bubbling. Strain in the infused milk, whisking, and bring to a boil. Add the