Crab souffle

Cook Time 1 hour Servings 4 Ingredients 40g butter, plus extra for greasing 40g plain flour 400ml milk pinch nutmeg 4 eggs, separated (4 egg whites, 4 yolks) 100g grated gruyere cheese 250g picked uncooked crab meat ½ bunch of chives, finely chopped Salt & pepper

Jazz up any meal with this Zesty Crab Soufflé with Monterey Jack and Jalapeño Pepper Cheese. It is easy to prepare and makes a great presentation.

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat in the refrigerator section rather than purchasing the stuš in shelf-stable cans.

My mom came to visit us for a few days last week so we decided to have some seafood! Since we live so close to the coast she wanted t...

Official website of celebrity cook Annabel Langbein. Delicious, quick and easy recipes from her TV series The Free Range Cook.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

Could you hear my screams of delight the other night? Did you wonder what all the excitement was about? Here.....Let me show you..... This, my friends, is my very first attempt at a souffle. I have always been way too intimidated to try making a souffle in the past...and look....it is perfect!!! I was thrilled and I was surprised at how easy peasy it was. I don't know what I thought the process of making a souffle was but I certainly didn't think it was going to be so simple. What the heck…

I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California

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