Herbed Crab Souffle

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Flour
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Grated lemon zest
		Salt - to taste
		Freshly-ground white or black pepper - to taste
1 1/2 cups	93g / 3.3oz	Flaked crabmeat
2 tablespoons	30ml	Minced fresh herbs - (to 3 tbspns)
		(flat-leaf parsley, chives, thyme)
2		Egg yolks
4		Egg whites

Recipe Instructions

Preheat the oven to 375 degrees. Generously butter a 1 1/2-quart souffle dish.

Melt the butter in a medium saucepan, add the flour and cook over medium heat until the flour foams, stirring often with a whisk, 2 to 3 minutes. Slowly pour in the milk and whisk to mix well. Continue cooking until thickened, 2 to 3 minutes.

Whisk in the lemon zest and salt and pepper to taste. Take the pan from the heat, stir in the crabmeat, herbs and egg yolks and set aside.

Beat the egg whites until stiff; do not overbeat or they will become grainy. Add 1/4 of the egg whites to the crabmeat mixture and stir to mix. Add to remaining egg whites and gently fold in to thoroughly mix.

Pour the souffle mixture into the prepared dish, smoothing the top. Bake in the preheated oven until puffed up tall and nicely browned on top, 30 to 40 minutes. Serve immediately.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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