Crab and Gruyère Soufflé with Chive Cream
A light and airy soufflé infused with crab and rich Gruyère cheese, topped with a delightful chive cream.
Ingredients
For the Soufflé
- 6 large large eggs (separated into yolks and whites) Use room temperature eggs for better volume.
- 2 tablespoons butter (for greasing the dish)
- 3 tablespoons all-purpose flour Essential for the roux.
- 1 cup whole milk
- 1 cup Gruyère cheese (grated)
- 1 cup fresh crab meat (cooked, shredded) Fresh or fully thawed frozen crab
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
- to garnish Chives
For the Chive Cream
- 1/2 cup heavy cream
- 1 tablespoon fresh chives (finely chopped)
- to taste Salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease the ramekins with butter and dust with flour.
- In a saucepan over medium heat, melt the butter and stir in the flour to form a roux, cooking for about a minute.
- Gradually whisk in the milk until the mixture thickens, then remove from heat.
- Add the Gruyère cheese, crab meat, Dijon mustard, salt, and pepper to the mixture. Once cooled slightly, mix in the egg yolks one at a time.
- In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold them into the crab mixture.
Baking
- Pour the mixture into prepared ramekins, filling just below the rim. Bake for 20-25 minutes until golden brown and puffed up.
Chive Cream Preparation
- Whip the heavy cream in a small bowl until soft peaks form. Gently fold in the chopped chives and a pinch of salt.
Notes
Serve immediately for the best presentation. Leftovers can be stored in the refrigerator for up to 2 days.