In Good FlavorJazz up any meal with this Zesty Crab Soufflé with Monterey Jack and Jalapeño Pepper Cheese. It is easy to prepare and makes a great presentation.
When you are a food blogger and want to complete your photoshoot at lightning speed, you make a soufflé. Speed is of the essence if you want to capture the soufflé at its best. Within minutes, your subject will transform from a lovely, puffy, and airy masterpiece into a deflated resemblance of its former self.
As you can see in this picture timeline, the soufflés progressively became flatter and flatter with each shot. Because of this, they are among my least favorite and favorite dishes to photograph—on one hand, they put me under great pressure to get the job done quickly, but on the other hand, they are a great time saver.
The picture above was taken about three minutes after the ramekins came out of the oven. I was in such a rush that I didn’t even take the time to brush the crumbs off the hot ramekin. The soufflé had sunk just ever so slightly. Upon closer inspection, you will also see the wad of foil, which went unnoticed in my haste, sticking out from underneath the ramekins.
The photo below was taken about 3 minutes later. The fluff factor is no longer there.
Regardless, the soufflé is no less scrumptious. It is crab-filled. It’s light and airy, with the slightest little kick from the zesty cheese and cayenne pepper.
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Zesty Crab Soufflé
Description
Jazz up any meal with this Zesty Crab Soufflé with Monterey Jack and Jalapeño Pepper Cheese. It is easy to prepare and makes a great presentation.
Ingredients
Instructions
- Preheat oven to 375 degrees F.
- Grease four 6 oz. ramekins with 1 tablespoon of butter. Coat ramekins with a sprinkling of bread crumbs. Shake off excess.
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the shallot and garlic. Cook for 1 to 2 minutes, adding the scallion, salt, pepper, and cayenne at the end. Do not allow it to brown. Add the flour, whisking constantly until thick and smooth, just over 1 minute. Add the milk, whisking constantly until it thickens. Remove from heat. Stir in the cheese and crabmeat. Allow to cool for a couple of minutes.
- Whisk the egg yolks in a small bowl. Stir in a tablespoon of the crab sauce mixture. Add the egg mixture to the saucepan. Stir to incorporate. Set aside.
- Place egg whites in a medium metal or glass bowl (do not use plastic). Using an electric mixer, beat on medium-high until white and foamy and soft peaks form (peaks that curl over when the beater is lifted off the egg whites).
- Add a third of the egg whites to the saucepan. Using a rubber spatula, gently fold the whites into the crab mixture. Add another third of the egg whites. Gently fold in. Add the last third. Gently fold in fold.
- Evenly divide the mixture into the prepared ramekins. Place the ramekins on a baking sheet. Bake for about 25 minutes or until the soufflé is brown and puffed. Serve immediately.
- Makes 4 servings.
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Could you make this in one larger souffle dish? What would be the temperature of the oven and for how long?
Hi Tammy. I have only made this souffle in the little 6 oz. ramekins, but if you want to bake it in one bowl, I would suggest using a 1 quart size and bake it at the same temp for at least 30 minutes or until the souffle is puffy and firm to the touch. I hope that helps!