Crab Souffles Individual soufflés with sweet and tender crab make a deliciously impressive brunch or dinner entrée. Total Time 45 minutes Servings 4 servings Ingredients Share 2 (6 oz) cans Chicken of the Sea® Lump Crab, drained butter, for greasing 7 large egg yolks, beaten 1/4 cup milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper Pinch cayenne pepper 1 1/2 Tablespoons chopped tarragon or dill 4 ounces whipped cream cheese, softened 1/4 cup grated Asiago or Parmesan cheese, plus extra for topping 5 large egg whites Instructions Preheat oven to 350°F. Grease four (6 ounce) ramekins with butter; place on a baking sheet pan 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 about 3/4 full. Bake ramekins for 12-15 minutes or until golden brown on top and poufy in the center. Top with extra cheese and fresh chopped herbs if desired and serve immediately. In this Recipe: Lump Crabmeat