Crab Souffle Recipe

Ingredients

• 1 cup cooked crab meat, picked clean of shells
• 3 large eggs, separated (whites and yolks)
• 1 cup whole milk, warmed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ cup grated Gruyère cheese
• ¼ teaspoon cream of tartar
• 1 tablespoon finely chopped shallots
• 1 tablespoon fresh parsley, chopped
• Butter and grated Parmesan for greasing souffle dishes
• 1 teaspoon Dijon mustard
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• A pinch of cayenne pepper (optional for subtle heat)