Recipe: Twice Baked Blue Swimmer Crab Soufflé

Making a Soufflé may seem like a daunting task, but at our recent Gourmet Retreat Cooking Class, ‘The Art of Soufflé’, Executive Chef Elfwing proved that anyone can rise to the occasion.


Recipe: Twice Baked Blue Swimmer Crab Soufflé

Serves: 6       PREPARATION TIME:  30 minutes

souffle-10

Twice Baked Crab Soufflé

INGREDIENTS

 

75g flour
75g butter
300g milk
150g blue swimmer crab meat
1 tbsp chopped dill, chives, parsley
zest of 1 lemon
salt & pepper
METHOD:

 

  1. Cook the butter and flour to a blond roux, then add the milk and boil for 5 minutes, whisking all the time. The mix will be very thick.
  2. Let the mix cool a little until it’s warm. Add the egg yolks one by one, followed by the crab meat, herbs  and lemon zest.
  3. Cover the bowl with cling film and keep aside while you whisk the egg whites.
  4. Whisk the egg whites to stiff peaks and fold into the soufflé base.
  5. Butter dariole moulds and pour the mix ¾ full into these.
  6. Bake in a water bath at 160° c for 17-19 minutes.
  7. Allow to cool slightly in the mould, then unmould onto baking paper.
  8. Store these soufflés in the fridge for up to 3 days.
  9. When you are ready to serve, place the soufflés in a baking dish and pour enough cream to come 1cm up the side of the soufflé.
  10. To add a touch of decadence, top with salmon roe and blanched asparagus.