Crab soufflé

Ingredients for 6 servings:

• 250 g crab meat, cooked
• 20 g flour
• 5 eggs (3 yolks, 5 egg whites)
• 2 tbsp butter
• 1 carnation(s)
• 1 bay leaf
• 1 small onion(s)
• some cayenne pepper
• 6 peppercorns, black
• 250 ml milk
• 1 shallot(s)
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Soufflé aux crevettes from France

You will need 6 ramekins (125-150 ml each). Grease the ramekins with 1 tablespoon of melted butter. Preheat the oven to 200 degrees Celsius. Add the halved onion, cloves, bay leaf, and peppercorns to a saucepan with the milk. Gently bring to a boil, remove from the heat, and let stand for 10 minutes, then strain through a sieve. Heat 1 tablespoon of butter in a deep frying pan and gently fry the finely chopped shallot until softened. Add the flour and stir for 3 minutes. Remove from the heat and slowly add the strained milk, whisking continuously to avoid lumps. Simmer for 3 minutes, stirring continuously, then add the 3 egg yolks, one at a time, whisking thoroughly. Stir in the crab meat and heat until hot. Season with cayenne pepper and salt, and remove the pan from the heat. Beat the egg whites until stiff peaks form. Add a quarter of the egg whites to the top of the mixture and fold in, then fold in the rest from the bottom. Fill the molds with the mixture and bake at 200 degrees Celsius for 15 minutes, until the soufflé has risen well. Serve hot.