Soufflé: Quick and Easy
DEVILED CRAB SOUFFLÉ

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Source: In and Out of the Kitchen in 15 Minutes

• 11/4 lb. crabmeat
  
• 2 Tablespoons butter + extra for the dish
  
• 2 Tablespoons unbleached flour
  
• 1 cup light cream
  
• 1-1/2 teaspoon dry mustard
  
• 1/4 cup Worcestershire sauce
  
• 2-1/2 teaspoons Frank's Red Hot Sauce (or Tabasco)
  
• 2 egg yolks
  
• 5 egg whites, at room temperature
  
• salt and freshly ground pepper

• Preheat oven to 375°F.
  
  
• Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter.
  
  
• Melt the butter in saucepan over med-heat, then whisk in the flour.
  
  
• Gradually whisk in the cream, stirring constantly until the sauce boils. Cook for an additional 30 seconds to remove flour taste.
  
  
• Take off of heat and thoroughly mix in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Set aside.
  
  
• Whisk in the egg yolks, one by one.
  
  
• Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go.
  
  
• Stir and adjust seasoning. It should be highly seasoned to counteract the blandness of the whites.
  
  
• In a very clean bowl, beat the egg whites until stiff.
  
  
• Gently fold a quarter of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible.
  
  
• Pour the soufflé mixture into the prepared dish.
  
  
• Smooth the top with a spatula. Run your thumb around the edge of the dish. At this stage the soufflé may be refrigerated up to two hours before baking.
  
  
• Bake about 20-25 minutes, until puffed and browned.
  
  
• Serve immediately.

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