Crab and Gruyère soufflés recipe | delicious. magazine
This crab and gruyère soufflé recipe is a light, savoury way to start an indulgent meal for a special occasion.
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 www.deliciousmagazine.co.uk.
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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