Twice-baked crab soufflés

Twice-baked crab soufflés

Posh Eggs
50 mins
Louise Hagger

‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to serve.


Quantity Ingredient
35g butter, plus extra to grease
35g plain flour
170ml full-fat milk
1/2 teaspoon mustard powder
1 lemon, zest grated
1 small red chilli pepper, deseeded and finely diced
80g finely grated gruyere
100g fresh white and brown crabmeat
3 eggs, separated
2 heaped tablespoons chopped dill and chives, plus extra to garnish
4 tablespoons creme fraiche
freshly ground black pepper


  1. Grease four 200 ml dariole moulds or ramekins with butter. Preheat the oven to 180°C.
  2. Melt the butter in a small pan over medium heat, add the flour and whisk to form a paste. Cook for 1 minute, then gradually add the milk, whisking so as to avoid lumps. Bring the mixture to the boil and let it bubble for a minute until thickened. Remove from the heat. Spoon into a bowl and stir through the mustard powder, lemon zest, chilli, 55 g of the cheese and seasoning. Allow to cool, then stir through the crabmeat, egg yolks and herbs.
  3. In a clean bowl, whisk the egg whites to stiff peaks. Stir a little of the whites through the crab mixture to loosen, then carefully fold through the rest.
  4. Spoon between the prepared dariole moulds and place in a roasting tin. Pour enough just-boiled water into the tin to come halfway up the sides of the moulds. Transfer to the oven and cook for 20 minutes. Remove and set aside to cool. Increase the oven temperature to 220°C.
  5. Run a knife around the edge of each soufflé and turn out into an ovenproof dish. In a small bowl, mix the crème fraîche and the remaining 30 g gruyère with a little salt and pepper. Place a spoonful on top of each soufflé and bake for 10 minutes. Serve garnished with herbs.
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