- Serves: 6
- Preparation time: 20 mins
- Cooking time: 20 mins
- Difficulty: Difficult
Ingredients:
- 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
- Finely zest or grate 1 piece of lemongrass into a squeeze of lemon and leave to infuse.
- 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.
- Season and cookout until the mixture starts to pull away from the sides of the pan.
- Remove from the heat leave to cool slightly and beat in the egg yolks, white crab, chilli and coriander.
- 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.
- Fold in the egg whites, season again and fill the moulds up with the mix.
- Sit the souffle in a bain-marie and cook for 15 to 20 mins until well risen and golden brown
- The souffle then need to be cool before they are removed from the moulds.
- 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