Crab soufflé Recipe
- 250ml/9fl oz ready-made béchamel sauce
- 2 tbsp fresh chives, chopped
- 25ml/1fl oz double cream
- 1 free-range egg yolk
- salt and freshly ground black pepper
- 2 free-range egg whites, whisked until stiff peaks form
- 25g/1oz butter, melted
- 125g/4½oz white crab meat from a can
- 1 spring onion, finely chopped
- Preheat the grill to high.
- Place the béchamel sauce, fresh chives, double cream, egg yolk, salt and freshly ground black pepper into a bowl and mix together well.
- Add the egg whites and fold into the mixture gently to maintain volume.
- Melt the butter in a small ovenproof frying pan and when foaming pour in the egg mixture.
- Sprinkle over the crab cook for 3-4 minutes, or until the base has set.
- Transfer to the grill and cook for 2-3 minutes, or until browned and set but still slightly wobbly in the middle.
- To serve, slide the soufflé onto a plate and sprinkle over the spring onions.
