Crab Soufflé

Name: Crab Soufflé
Yield: Serves 6
Ingredients: A grating of nutmeg; A pinch of salt and plenty of freshly ground black pepper; 5 large eggs, separated; A dash of Tabasco sauce; 1 lb/450 g crabmeat, and I prefer half white and half brown; 2 oz/56 g butter; Freshly grated Parmesan cheese; 1 tsp mustard powder; 2 tbsp flour; 2 tbsp dry sherry; ¾ pint/420 ml full fat milk (much nicer than skimmed for this dish); A pinch of salt and plenty of freshly ground black pepper; A pinch of salt and plenty of freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This dish is very straightforward and simple to make. Crab is extremely filling, and if the amount of crab in this recipe seems a bit mean to you, it is because a little goes a long way. It needs only warm bread or rolls, preferably granary, and a mixed leaf salad to accompany it.

Ingredients

Freshly grated Parmesan cheese
2 oz/56 g butter
2 tbsp

Fish course
Pescatarian

Method

Butter a large soufflé dish, or any ovenproof dish (such as Pyrex), and dust the dish with freshly grated Parmesan cheese.

Melt the butter in a large saucepan and stir in the flour and mustard. Let this cook for a minute before stirring in the milk, adding it gradually and stirring all the time till the sauce simmers. Draw the pan off the heat and stir in the sherry, salt, pepper, nutme