CRAB SOUFFLÉ EMMENTAL AND CHIVE

emmental cheese

🥗Healthier: gruyère cheese

💰Cheaper: mozzarella cheese

Gruyère offers a similar flavor profile, while mozzarella is more affordable.

crab meat

🥗Healthier: canned crab

💰Cheaper: imitation crab

Canned crab is a more sustainable option, while imitation crab is budget-friendly.

Coat the soufflé dish with butter and flour, ensuring it sticks to the sides.

Melt salted butter in a saucepan, then add flour to create a roux.

Gradually add milk and cream to the roux, stirring to avoid lumps, until it thickens into a béchamel sauce.

Add Dijon mustard, Fleur de Sel, and a pinch of Cayenne pepper to the sauce.

Mix in Emmental cheese until melted and smooth.

Whisk in two egg yolks into the cheese sauce, then add chopped chives and crab meat.

Preheat the oven to 180°C (not with a fan).

Beat three egg whites with a pinch of salt until stiff peaks form.

Fold one-third of the egg whites into the cheese mixture, then gently fold in the remaining egg whites.

Fill the soufflé bowls with the mixture and clean the edges.

Place the filled soufflé bowls on a tray and bake in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens