Danish Creamery : Cheddar Crab Soufflé
Soufflé has been given a bad rap as being fussy and difficult to get right. Nonsense. With just a little attention and preparedness for when it comes out of the oven, anyone can succeed at serving...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danishcreamery.com.
Ingredients
- 3 Tablespoons Danish Pink Himalayan Salted butter, plus more for the dish
- 4 Tablespoons grated Parmesan, divided
- 3 ½ Tablespoons all-purpose flour
- 1 cup whole milk
- Kosher salt
- freshly ground black pepper
- 1 teaspoon Dijon mustard
- 4 large egg yolks
- 6 ounces lump crab meat, picked over
- 2 Tablespoons mixed fresh herbs, chopped (chives, dill, parsley)
- 5 egg whites, cold
- ½ teaspoon cream of tartar
- 3 ounces white Cheddar, grated
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