This is not a real soufflé as it uses what I call the french toast method, but it is permissible for a savoury dish and it certainly tastes as good as any traditional soufflé made from beaten egg-white. Within each ramekin, there’ll be that heavenly combination of crab meat and 3 different cheeses, melded into a fluffy body of bread and egg; sort of like crab gratin meets bread and butter pudding, only lighter.
- Cooked Crab Meat (300g)
- Capsicum (1)
- Onion (1/2)
- Diced Bread (4 cups)
- Cream (1 cup)
- Milk (1 cup)
- Eggs (3)
- Parmigiano Reggiano (40g)
- Cheddar (80g)
- Brie (120g)
- Drain the crab meat and then soak it in a mixture of 1 part brandy to 4 parts water. This will freshen up your crab meat. Make sure you loosen the packed meat so the brandy can permeate faster.
- In the meanwhile, julienne half an onion and one capsicum (without the seeds). Dice slices of soft crustless bread until you end up with four cups of loosely packed cubes of bread.
- Grate the parmigiano and cheddar. You can mix them together. Dice the Brie but keep it in the fridge to maintain its hardness.
- Using a large pan, stir-fry the onion pieces on low heat with a knob of butter till they get limp. Turn up the heat, add a second knob of butter together with the capsicum bits. Stir-fry for one minute.
- Drain the crab meat (the second time) and add this to the pan. Continue stir-frying and when the water from the crab has boiled off, add 1/3 cup milk and 1T brandy. Cook for a further minute, then turn off the heat.
- Add the diced bread to the frying pan (no heat) and mix until they absorb all the liquid. Sprinkle on the grated cheese, 1T of dillweed and 1t of pepper.
- Distribute half the pan’s contents evenly into 6 ramekins. There is no need to brush the inside of the ramekins with butter, this soufflé does not stick. Add the brie piece by piece to ensure even distrubution; they have a tendency to clump together. Top up with the remaining contents of the pan.
- Mix half a cup of cream, 0.5t of sugar and three eggs in a large bowl.
- In a pot, heat to almost boiling another half cup of the cream and 2/3 cups of milk. Slowly pour this hot half&half into the bowl with the eggs, stirring all the time to make sure the egg doesn’t get cooked. Pour the hot egg mixture into the ramekins and leave to settle for at least half an hour.
- Preheat the oven to 180oC (350oF) and bake your soufflés for about 20 minutes. You can see them rise, so its not too dificult to know when they are done.
- I assumed you are using canned crab meat, its the most convenient. If you happen to be are using freshly boiled crab, you can skip the soaking step.
- I would use either red or orange capsicum (bell pepper). The yellow and green ones do goas well with the soufflé visually.
- If this recipe turned out nicely for you, you may want to check out this similar dish, my earlier liver pate souffle recipe.