Twice Baked Crab Souffle - 16 oz

Prep

30 Minutes

Total

50 Minutes

Yield

8 Servings

Ingredients

Souffle

  • 1/2 Cup Butter
  • 3/4 Cup All Purpose Flour
  • 1 1/2 Cup Milk, whole
  • 1 Cup Goat Cheese, soft
  • 6 Ea Egg Yolks
  • 6 Ea Egg Whites
  • 16 Oz Heron Point Crab Meat
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Salt
  • 1/4 Tsp Black Pepper

Sherry Cream Sauce

  • 2 Tbsp Butter, unsalted
  • 2 Tbsp Shallots, minced
  • 4 Tbsp Sherry
  • 2 Cups Heavy Cream
  • 4 Tbsp Chives, chopped
  • 1/8 Tsp Paprika
  • 1/8 Tsp Old Bay
  • Pinch Nutmeg
  • To Taste Salt
  • To Taste Black Pepper

Charred Lemon

  • 4 Ea Lemons

To Serve

  • Create fraiche
  • Spinach leaves
  • Chopped chives

*For 6 oz. retail can users, please see our scaled recipe below.

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