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Crab Meat Souffle


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  • 2 cups fresh or frozen lump or flaked crab meat (about 12 ounces)
  • 1/4 cup butter
  • 1 rib celery, finely chopped
  • 1 medium to large shallot, minced
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • Generous dash of white pepper
  • 1/4 teaspoon Phillips seafood seasoning
  • 3/4 cup milk
  • 1/4 cup dry sherry
  • 4 eggs, separated
  • A pinch of cream of tartar
  • 1 tablespoon lemon juice


Servings 4


Step 1

Oven: 350 degrees

If using frozen crab meat, be sure it is completely thawed and very well drained. Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes), then blend in flour and seasonings and cook an additional 2 minutes, stirring continuously. Gradually add milk and cook, stirring, until thickened. Remove from heat and allow to cool to lukewarm.

Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add wine, crab meat and lemon juice. Beat egg whites with cream of tartar until stiff. Add about one-quarter of the whites to crab mixture and stir in well. Then gently fold (do not stir) remaining egg whites into mixture.

Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Serves four.

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