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Crab (Dungeness) Souffle
3/4 lb. crab meat
4 Tbsp. butter or margarine
1/4 cup flour
1/2 tsp. dry mustard
1 cup milk
1 Tbsp. dry sherry
2 oz. Swiss or Gruyere cheese, shredded (1/2 cup)
2 Tbsp. coarsely chopped fresh parsley
1 Tbsp. plain dried bread crumbs
4 large eggs, separated
1 large egg white (optional)
1/2 tsp. cream of tartar


Preheat oven to 350F. Pick over crab to remove any shell or cartilage. Flake crabmeat. In 3-quart saucepan, melt butter. With wooden spoon, stir in flour and mustard. Cook, stirring 1 minute. Gradually whisk in milk and sherry. Cook, stirring constantly until mixture thickens. Remove from heat. Gently stir in crabmeat, cheese, and parsley. Cool slightly.

Grease 1 1/2 qt. souffle dish. Sprinkle with bread crumbs.

Beat egg white with cream of tartar until stiff peaks form. Stir egg yolks into cheese mix, then with rubber spatula, gently fold in egg whites, 1/3 at a time, just until blended. Pour into souffle dish. Bake 40-45 minutes until puffy and golden Serve immediately when taken from oven!!

Preparation Time: Serves: 4-6
Recipe Origin: United States
Submitted by:
J.A. H-Lehmann
United States
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