Baked Crab & Chive Soufflé with Parmesan Crust

Makes 6 single soufflé’s

1 pint Full Fat Milk

6 Free Range Eggs (separate yolk)

100 grams Plain Flour

80 grams Salted Butter

300 grams of Fresh Crab Claw Meat

1 small bunch of Chives

Seasoning (salt & white pepper)

To Finish, Cream and Parmesan

Method:

• Lightly butter 6 ramekins ,then dust with flour and tap out excess
• Melt butter in pan
• Add sieved flour to make roux
• Simmer milk separately
• Gradually add milk to roux to make béchamel
• Allow to cool to room temperature
• Add egg yolk to béchamel along with crab meat, chopped chives ,pinch of salt and pepper.
• Whisk egg whites in processer to form soft peaks
• Fold egg whites gently with wooden spoon into béchamel mix
• Fill pre-buttered ramekins ,leaving 1cm gap from top
• Lightly grate fresh parmesan on top
• Bake in preheated oven at 180 C for 8 minutes.
• Serve immediately