Crab Soufflé

This recipe comes from Scotland, where the crabs are plentiful and as fresh as can be.


  • Butter and fine bread crumbs for the dishes
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 2 cups milk
  • 1 bay leaf
  • ½ cup grated onion
  • Salt and freshly ground pepper
  • 1 tbsp anchovy essence
  • 2 tsp Dijon mustard
  • 3 cups cooked flaked crab meat
  • 8 eggs, separated


Have ready 2 soufflé dishes or 8-10 individual ramekins. Brush the dishes with soft butter and scatter with fine bread crumbs, shaking out the surplus.

In a saucepan, melt the butter, then stir in the flour and cook gently for 2 minutes, stirring the while. Heat the milk and stir in, little by little, to make a smooth sauce. Add the bay leaf, onion, and seasoning to taste. Simmer very gently for about 20 minutes, stirring occasionally.

Remove the pan from the heat and add the anchovy essence, mustard, and crab meat. Beat in the egg yolks very vigorously. Whisk the egg whites until stiff. Add 1 heaped tablespoonful to the mixture and stir in, then gently fold in the rest a little at a time.

Divide the mixture between the dishes. Bake in a preheated oven at 400°F, allowing 12-15 minutes for the larger soufflés and 7-9 minutes for the smaller ones. Don’t peek while cooking. Serve the soufflés immediately.