Crab and Gruyère soufflés recipe
This crab and gruyère soufflé recipe is a light, savoury way to start an indulgent meal for a special occasion.
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Cooking tools:
- Ramekin
- Roasting pan
- Microplane
- Grater
- Oven
- Stove
- Saucepan
- Kettle
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 25g butter, plus extra for greasing
- 3 tbsp dried breadcrumbs
- 200g white crabmeat (see our how-to video below)
- Small bunch of fresh dill, finely chopped
- Grated zest of 1 lemon
- 1 large red chilli, finely chopped
- 25g plain flour
- 300ml whole milk
- 100g Gruyère, finely grated
- 3 large free-range egg yolks
- 4 large free-range egg whites
- _ tsp cream of tartar (optional)
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