Crab & Parsley Souffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, softened
• 4 tablespoons parmesan cheese, grated
• 7 fluid ounces milk, cold
• 1 ounce flour
• 1 ounce butter, cold & diced
• 3 tablespoons gruyere cheese, grated
• 1 teaspoon dijon mustard
• 2 egg yolks
• 5 ounces crabmeat
• 3 tablespoons parsley, finely chopped
• 3 egg whites

Recipe

• 1 pre-heat oven to 390°f grease four small ramekin dishes with the.
• 2 butter and sprinkle the grated parmesan to coat the inside of the dishes well. chill until ready to use.
• 3 place the milk, flour and butter in a saucepan. bring to the boil, whisking continuously, until the mixture is smooth and thick. cook for 2 minutes remove from the heat, stir in the grated cheese and the mustard then leave to cool until just warm. place a baking sheet in the oven to heat.
• 4 stir in the egg yolks, crab meat, parsley and a pinch of salt and mix well.
• 5 in a separate bowl whisk the egg whites until just stiff. beat 1 tablespoon.
• 6 of the whites into the crab mixture then carefully fold in the rest. be.
• 7 careful not to overwork the mixture. divide between the greased ramekin.
• 8 dishes, filing each one three-quarters full, then bake on the baking sheet for 16-18 mins until the souffles are well risen and golden but still a little wobbly in the center when gently shaken.