This twice baked crab soufflé is a true showpiece, light, creamy, and full of rich coastal flavor. Heron Point crab meat blends perfectly with a smooth goat cheese base, creating a dish that feels both luxurious and comforting. The soufflé is baked once for lift and again for a golden, delicate finish that melts in your mouth. Topped with a drizzle of sherry cream sauce and a squeeze of charred lemon, it’s a dish that brings elegance and warmth to any table.

Instructions

For the Soufflé:

1. Melt butter in a pan on medium heat
2. Add flour and stir with a wooden spoon until golden brown, about 3 minutes
3. Add ¼ of the milk and whisk to dissolve flour, once combined add the remaining milk
4. Whisk in goat cheese until combined and remove from heat
5. Pre heat oven to 325°F with a roasting pan half full of water inside
6. Separate the eggs
7. Whip egg whites in stand mixer on medium speed until frothy, about 4 minutes
8. In a medium sized bowl combine egg yolks and the cheese base, whisk until combined
9. Fold in whipped egg whites and crab meat, season with salt, pepper and dijon.
10. Prepare ramekins by brushing sides with melted butter
11. Pipe or spoon crab mixture between ramekins, place in water bath, bake for 15-20 minutes
12. Serve immediately or refrigerate and reheat (twice baked.)

For the Sherry Cream Sauce:

1. Melt butter in saucepan, add shallots and sauté on medium heat for about 2 minutes
2. Deglaze pan with sherry, reduce by half
3. Stir in heavy cream and reduce by half again
4. Add chives and season with paprika, old bay, nutmeg, salt, and pepper
5. Serve immediately

For the Charred Lemon:

1. Slice ends off lemons and then slice each lemon in half on a bias
2. In a dry sauté pan on medium heat, caramelized lemons until golden brown, about 5 minutes