Crab Soufflé

Crab Souffle




  • 6 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 1 2/3 cups milk
  • 6 egg yolks
  • 1 tsp salt
  • 1 tsp dry mustard
  • 1/4 tsp Rex's Ground Nutmeg
  • 1/4 tsp Tabasco sauce
  • 1 1/2 cups grated Parmesan cheese
  • 1 lb Louisiana Jumbo Lump crabmeat, picked over for shells and cartilage
  • 8 egg whites 


Preheat the oven to 425 degrees. Butter eight individual small soufflé dishes. Melt the butter in a saucepan over medium heat and add the flour. Cook, stirring constantly, for two minutes. Reduce the heat to low and gradually add the milk, stirring constantly until the mixture thickens and becomes smooth. Remove from the heat. Beat in the egg yolks, one at a time. Add the salt, mustard, nutmeg, Tabasco and one cup of the cheese. Fold in the crabmeat. Beat the egg whites until stiff. Fold into the crab mixture. Spoon into the prepared dishes and sprinkle each with the remaining cheese. Place the dishes on a baking sheet and bake for 10 minutes. Reduce the heat to 400 degrees and continue baking for five to 10 minutes or until the tops are golden brown. Serve immediately. Serves 8. 

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