Crab Soufflé

Crab Soufflé


Switch up your lunch routine and treat yourself to something tasty. Proving that not all soufflés have to be sweet, this recipe for Crab Soufflé is full of delicious savory flavor. Creamy, cheesy, and perfectly seasoned, this crab souffle has a lovely light texture. Recipe ingredient list and instructions include directions for a radish and leafy greens salad with toasted hazelnuts and a light vinaigrette to serve as the perfect side to this fluffy Crab Soufflé.


1/3 tablespoon butter (Azores)
2 1/2 tablespoons bread crumbs
500 grams crab (cooked)
1/2 onions (finely chopped)
1 clove garlic (finely chopped)
1 teaspoon mustard
55 yeast
1 1/2 tablespoons wheat flour
100 milliliters low-fat milk
1/3 tablespoon mozzarella cheese (grated)
1 large eggs
chives (to taste)
1 salt (coffeespoon of)
nutmeg (to taste)
ground pepper (to taste)
2 radishes
75 grams salad (iberian)
1/4 red onion (a medium)
1 tablespoon salt
2 tablespoons olive oil
1/2 lime juice (+zest)
1/3 fresh mozzarella balls
2 tablespoons hazelnuts
ground mustard (to taste)


1Preheat the oven to 180C.
2Grease a souffle pan with butter and cover it with breadcrumbs.
3Clean the crab from the skin and shell, sliver it, and set aside.
4Melt the butter in a pot and add the onion and the garlic, cooking until the onion is translucent.
5Dissolve the mustard and flour in water, and add to the onion/garlic mixture.
6Stirring constantly, add the hot milk gradually until you get a homogeneous cream.
7Cook over low heat, stirring, for three to four minutes.
8Add the cheese and remove from the heat.
9Let it cool slightly, add the crab, egg yolks, and chives, and season with salt, pepper, and nutmeg, slowly mixing.
10Beat the egg whites until stiff and add them gently to the filling.
11Put into the souffle pan and bake for 20 to 25 minutes.
12Wash the radish, cut it in half, laminate it and attach it to the lettuce.
13In a frying pan, heat the hazelnuts until just toasted.
14Peel and cut the purple onion into small pieces and prepare the vinaigrette with olive oil, and the juice and zest of lime. Cover the salad with dressing, fresh mozzarella, and toasted hazelnuts.
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