Hot Crab Soufflé

A delicate, light and stunning crab soufflé recipe.  
A soufflé recipe might sound daunting but is actually simple to prepare and the result is a stunner.  Garnish with crab claws for extra effect.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time10 minutes
Total Time50 minutes
Course: Starter
Cuisine: Shellfish
Keyword: Crab
Servings: 6 people


  • 175 g crab meat
  • 25 g butter
  • 25 g plain flour
  • 250 ml milk
  • 50 g cheese grated
  • 4 eggs separated
  • Pinch Cayenne Pepper
  • S&P


  • 1 litre soufflé dish (or dish with straight sides) or individual ramekins, buttered.
  • Heat oven to 190°C.
  • Put the butter, milk and flour into a saucepan over high heat. Stir or whisk continuously until boiling and thickened. Turn heat to low and cook for 1 minute.
  • Add S&P, cayenne and cheese. Stir well and leave to cool for 10 minutes.
  • Beat the eggs yolks, one at a time, into the cheese sauce. Add the crab meat.
  • In a separate grease-free bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cheese sauce with a metal spoon.
  • Fill the dish or each ramekin to just below the top and run the blade of a sharp knife around the edge of the mixture to stop it catching as it rises.
  • Bake for 35-40 minutes for large dish or 25-30 minutes for individual ramekins.