Crab souffle recipe

Twice Baked Crab, Chilli and Lemongrass Souffle

  • 6x eggs separated
    500ml milk
    50 g butter
    50 g flour
    1 x lemongrass
    1 red chilli
    5gm coriander
    1 lemon
    1 whole crab, brown and white meat separated
    salt and pepper
  1. Finely zest or grate 1 piece of lemongrass into a squeeze of lemon and leave to infuse.
  2. Melt butter in a heavy-bottomed saucepan and then add flour. Mix together with a wooden spoon and add the warmed milk, half of the brown crab, lemongrass and half the chilli.
  3. Season and cookout until the mixture starts to pull away from the sides of the pan.
  4. Remove from the heat leave to cool slightly and beat in the egg yolks, white crab, chilli and coriander.
  5. Meanwhile, whisk the egg whites until they become soft peaks and then butter and flour some large ramekins and preheat oven to 180 degrees C.
  6. Fold in the egg whites, season again and fill the moulds up with the mix.
  7. Sit the souffle in a bain-marie and cook for 15 to 20 mins until well risen and golden brown
  8. The souffle then need to be cool before they are removed from the moulds.
  9. To reheat place the souffle in a pan with 25ml of cream, 10 ml of water and the rest of the brown crab and bring to the boil. Place the souffle in the oven at 180 degrees C for ten minutes
Author: Indaba Fish Restaurant
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Serves: 6