Crab Souffles
Individual soufflés with sweet and tender crab make a deliciously impressive brunch or dinner entrée.
Ingredients
- 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
Nutrition Facts
calories
308
total fat
21.7g
saturated fat
11.2g
trans fat
0.2g
cholesterol
412mg
sodium
1070mg
total carbohydrates
5g
fiber
0g
total sugars
2g
protein
23g
vitamin d
13%
calcium
19%
iron
10%
potassium
7%
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.
Nutrition Facts
calories
308
total fat
21.7g
saturated fat
11.2g
trans fat
0.2g
cholesterol
412mg
sodium
1070mg
total carbohydrates
5g
fiber
0g
total sugars
2g
protein
23g
vitamin d
13%
calcium
19%
iron
10%
potassium
7%
