Crab Souffle

By ALICJA

Gruyere is really the only cheese that has the right flavour profile for this dish but a Guda or Swiss cheese will do in a pinch.

Ingredients

• 1 tbsp +1/4 cup butter
• 2 tbsp + 1/2 cup flour
• 2 shallots,minced
• 2 cloves garlic,minced
• 2 cups whole milk,room temperature or warmer
• 1/2 cup white wine
• 1/2 lb Come Gruyere cheese,grated
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• salt and Tabasco,to taste
• 1/4 cup Dijon mustard
• 4 eggs separated,yolks beaten with a whisk until pale yellow
• 1 lb picked-over crab meat
• 6 (225g)straight-sided souffle dishes

Preparation

Step 1

Rub the 1 Tbsp of butter over the inside of the souffle dishes,then dredge them with the 2 tbsp flour,making sure all side of the dishes are covered.Shake out any excess flour and set aside.In a large pot,melt the 1/4 cup butter over medium heat and add the shallots.Cook for 5 minuts,stirring often.Add the garlic and cook an additional 3 min.continuing to stir often.Add the 1/2 cup(100 ml)flour and stir to combine.You are making a roux.Cook for 3-4 min.stirring constantly to avoid sticking.Add the warm milk and wine and cook until the mixture starts to thicken.Add the cheese,nutmeg,paprica,salt,Tabasco,and mustard.Remove from the heat and stir until the cheese has melted,about 4 min.The mixture should have the cosistency of soft pizza dough.Let cool briefly then add the egg yolks,stirring in thoroughly.Continue to let cool to room temp.about 15 min.
When the souffle base is cool,whip the egg whites in a mixer until they form soft peaks.Fold half of the whites into the souffle base.Fold in the crab meat and disperse throughout the base evenly.Finally,gently fold in the remaining egg whites.Carefully divide the mixture among the 6 souffle dishes and fill to just below the rim of the dish,making sure the tops are smooth.Run the tip of your thumb just around the top of the inside edge of the dish to create a tiny groove between the souffle and the side of the dish.
Place the suffle dishes on a level sheet try and place in a 375 F oven for 20 min.or until they have risen less than 1/2 inch(about 1 cm)above the edge of the dish.The souffle should be golden brown on top and firm in the middle.Serve immediately.