Crab Soufflé from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This recipe comes from Scotland, where the crabs are plentiful and as fresh as can be.
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 app.ckbk.com.
Cooking tools:
- Souffle dish
- Ramekin
- Pastry brush
- Saucepan
- Stove
- Wooden spoon
- Oven
Ingredients
- 2 tsp Dijon mustard
- 1 tbsp anchovy essence
- 3 cups cooked flaked crab meat
- 8 eggs, separated
- 6 tbsp unsalted butter
- Butter and fine bread crumbs for the dishes
- 2 cups milk
- 6 tbsp all-purpose flour
- ½ cup grated onion
- 1 bay leaf
- Salt
- freshly ground pepper
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