Hot crab soufflés

Before leaving for the Auvergne, I tested out this crab soufflé recipe on my mum. They're best served straight out of the oven.

Variation : Replace the crab with salmon or lobster. The fish should be cooked first seperately.

Preparation and cooking time : 35 minutes

Ingredients for 6

50 gr butter

3 tsp finely ground breadcrumbs

4 finely chopped spring onions

1 tsp madras curry powder

25 gr plain flour

7 tsp coconut milk (or ordinary milk)

150 ml whipped cream

4 egg yolks

4 egg whites

225 gr crab meat

1 drop of Tabasco

Salt and pepper

• Butter 6 ramekins and sprinkle fine breadcrumbs to line the inside.
• Shake off the excess breadcrumbs.
• Preheat the oven to 200°C (mark 6).
• Fry the onions in butter.
• Add the curry powder, and stir on a low heat for 1 minute.
• Add in the flour and cook for another minute.
• Add the coconut milk and the whipped cream.
• Cook to obtain a thick paste.
• Off the heat, add in the egg yolks, and then the crab meat.
• Season with salt and pepper, and add a drop of Tabasco.
• Beat the egg whites with a pinch of salt until firm.
• Use a metal spoon to add the whites to the crab mixture.
• Bake for 8 minutes. The soufflés should be golden brown.
• In a single large souffle dish, you would need between 15 and 20 minutes baking time.

Serve quickly before the soufflé deflates!