Crab Soufflé

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

George serves this with a delicate salad at the Scalpay bistro.


  • 50 g butter
  • 50 g self-raising flour
  • 150 ml


Butter 6 ramekins really well and refrigerate.

Melt butter, add flour, make a roux and add hot milk gradually, whisking to keep it smooth. Add egg yolks and cheese and season with salt and pepper.

Whisk the egg whites until stiff and add the chives. Add the crab to the cheese mixture, gently fold in half of the egg whites, then fold in the rest.

Fill ramekins to the top,