Crab Souffle


  • Unsalted butter for greasing
  • 2 (6 ounce) cans lump crabmeat (drained)
  • 7 large egg yolks
  • ¼ cup whole milk
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper
  • 1½ tablespoons tarragon (chopped)
  • 4 ounces whipped cream cheese
  • ¼ cup grated Asiago or Parmesan cheese
  • 5 large egg whites


Preheat oven to 350° F. Grease four (6 ounce) ramekins with butter; place on a shallow baking sheet and set aside.

Place crab, egg yolks, milk, salt, pepper, cayenne, tarragon, cream cheese and Asiago cheese in a medium bowl; stir to combine.

Using an electric mixer, beat egg whites in a large bowl until stiff peaks form.

Place crab mixture into egg whites and fold together gently with a rubber spatula until just barely combined. Spoon into ramekins.

Bake ramekins on a small baking sheet for 12-15 minutes or until golden brown on top and poufy in the center. Remove from heat and serve immediately.

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