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crab soufflé

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Rate this recipe 3.9/5 (7 Votes)


  • 100g crab meat (half white
  • half brown is best)
  • 25g butter
  • 25g flour
  • plain
  • 250ml milk
  • 1 tsp tomato puree
  • 1 tbs sherry
  • 3 eggs
  • 300ml double cream
  • 50g grated cheese (paremsan or gruyère)
  • a few drops of lemon juice


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget


Step 1

The cream:
Heat the milk gently, but do not boil. In another pan, melt the butter, add the flour and stir occasionally over medium heat for 3-4 minutes. Then gradually add the milk and cook for a further 10 minutes. Leave to cool.

Step 2

Pre-heat the oven to 190°C/Gas 5.
Add the crab meat and the lemon juice. Add salt and pepper to taste, then add the tomato purée and sherry. Separate the egg yolks from the whites. Add the yolks to the pan and stir well.

Step 3

Whip the egg whites until stiff and add to the mixture. Pour into a buttered mould (about 1 1/4 litre) and cook in a bain marie in the oven until it has set.
Remove from the oven and leave to cool for a few minutes.

Step 4

Remove from the mould and place in a serving ovenproof dish. Cover with the cream and sprinkle with grated cheese.
Place back in the oven to bake for a further 15 minutes.

Step 5

Serve immediately, with a side salad or some crunchy fried green beans.

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