Double-Baked Crab and Toma Soufflés - CMAB Foodservice

Ingredients

• Heat oven to 375°F
• Butter and flour 24 mini ramekins or silicone molds
• Carefully pick through the crab to ensure that there are no bits of shell. Refrigerate.
• Sweat the onions and butter until golden and translucent.
• Add the flour, stirring to prevent lumps. Cook over low heat for 3 minutes, stirring constantly.
• Heat the milk and the chicken stock and slowly pour over the onion/flour mixture while constantly stirring for 3-5 minutes. The mixture should become quite thick.
• Stir in the cheese.
• Cool to room temperature.
• Stir the egg yolks into the cooled onion mixture.
• Gently fold in the crabmeat and chopped chives.
• Whisk the egg whites to stiff peaks and fold into the crab and onion mixture.
• Season to taste with salt and black pepper.
• Gently spoon the mixture into the ramekins or silicone molds.
• Bake for 30-40 minutes until puffed and golden brown.
• Allow to cool for a few minutes. The soufflés will fall. Turn out into a shallow dish.
• Cover with heavy cream and a generous handful of grated cheese.
• Place under a broiler until the cheese is bubbling and brown. Serve immediately.
• Butter , Cheese , Crab , Heavy Cream , Milk , Toma