How to Make Crabmeat and White Cheddar Soufflé (Ingredients Below)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white cheddar cheese

🥗Healthier: low-fat cheddar

💰Cheaper: regular cheddar

Low-fat cheddar reduces calories while providing similar flavor

Preheat the oven to 190°C (375°F) with the rack on the bottom third.

Liberally butter the inside of four ramekins with unsalted butter, making sure to coat the bottom and sides.

Using a pastry brush, create lines on the sides of the ramekins to help the soufflé rise.

Coat the buttered ramekins with gluten-free breadcrumbs, ensuring they stick to the sides and bottom, then tap out any excess breadcrumbs.

Place the coated ramekins in the freezer to set while preparing the filling.

Chop half a red onion very finely, ensuring the pieces are small for the soufflé.

In a saucepan, melt unsalted butter over medium heat to create a roux with gluten-free flour, whisking until golden.

Gradually whisk in milk and heavy cream until the mixture is smooth and thickened, about 5 minutes.

Stir in nutmeg, then remove from heat and mix in egg yolks, crab meat, roasted red peppers, chopped tarragon, espalette pepper, and lemon zest.

In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the crab mixture in three additions, being careful not to deflate the mixture.

Spoon the soufflé mixture into the prepared ramekins, filling them about three-quarters full.

Bake in the preheated oven for 20-25 minutes until puffed and golden brown on top.

Cooking Techniques

Equipment Needed

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