Crab Soufflé

Name: Crab Soufflé
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 small fresh bay leaf; 2-3 pieces blade mace; 2 tomatoes, cut in half across their width; 1 knife-tip cayenne pepper, or more to taste; 5 egg yolks, well beaten; 8 egg whites; a pinch of salt; 150 g freshly picked blue swimmer crabmeat [from about 1 kg whole cooked crabs], chopped roughly; 1 heaped tablespoon snipped tarragon leaves; ¼ teaspoon freshly ground white pepper; 400 ml milk; ½ teaspoon salt; 60 g plain flour, sifted; 60 g unsalted butter; 50 g soft unsalted butter, to grease the soufflé dishes; sifted plain flour, to coat the greased dishes

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

The delicacy of crabmeat in a soufflé is a sensuous combination. The addition of the tomato provides a lovely pink hue and some acidity, while the aniseed quality of tarragon creates a perfect balance of flavour.

Ingredients

50 g soft unsalted butter, to grease the soufflé dishes
sifted plain flour, to coat the greased dishes
60 g

Oceania
Europe
Australia
France
Fish course
Pescatarian
Mediterranean

Method

Preheat the oven to 180°C. Grease 6 chilled and dried soufflé dishes, each 220-240ml capacity, with the 50g soft butter, dust with flour and then return them to the fridge.
Next make a roux. Melt the 60g butter, allow to cool slightly, then stir in the