Twice-baked crab and Emmental soufflés with thermidor sauce
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Serves 8
These light crab and Emmental cheese soufflés are baked twice for a golden finish, then served with a rich thermidor sauce made with shallots, vermouth, cream and fresh herbs. The soufflés can be prepared ahead, making them ideal for entertaining.
Ingredients
For the soufflés
- 85g/3oz unsalted butter, plus extra for greasing
- 85g/3oz plain flour
- ½ tsp English mustard powder
- 550ml/1 pint whole milk
- 100g/3½oz Emmental cheese, finely grated
- 4 large free-range eggs, separated
- 175g/6oz white crab meat
- 50g/1¾oz brown crab meat
For the thermidor sauce
- 25g/1oz unsalted butter
- 2 large shallots, finely chopped
- 600ml/20fl oz fish stock
- 50ml/2fl oz dry vermouth or white wine
- 75ml/5 tbsp double cream
- ½ tsp English mustard powder
- 25g/1oz brown crab meat
- 1 tsp chopped mixed fresh parsley, chives and tarragon
- 1 tsp lemon juice
To finish
- salt and freshly ground black pepper
- 20g/¾oz Parmesan, finely grated
Method
To make the soufflés, generously grease eight ramekins with butter. Melt the 85g/3oz butter in a large saucepan, then stir in the flour and mustard powder. Cook for a few minutes, stirring constantly. Gradually add the milk, a little at a time, stirring until the mixture is thick and smooth.
Stir in the Emmental and leave to cool slightly. Remove from the heat, beat in the egg yolks and stir in the white and brown crab meat. Season with salt and pepper.
Whisk the egg whites in a clean bowl until they form stiff peaks. Using a large metal spoon, gently fold the egg whites into the crab mixture, taking care not to knock out too much air.
To make the thermidor sauce, melt the butter in a saucepan over a low heat. Add the shallots and fry gently for 3–4 minutes, until softened but not browned.
Add the fish stock, vermouth or wine and half the cream. Simmer until the liquid has reduced to about 250ml/9fl oz. Add the remaining cream and simmer until the sauce is thick enough to have the consistency of double cream.
Stir in the mustard powder, brown crab meat, herbs and lemon juice. Season with salt and pepper, then set aside.
Preheat the oven to 200C/180C Fan/Gas 6. Divide the soufflé mixture evenly between the greased ramekins and put them in a large roasting tin. Carefully pour boiling water into the tin until it reaches halfway up the sides of the ramekins.
Bake for 20–22 minutes, or until the soufflés are golden and well risen. Carefully remove the ramekins from the hot water and leave to cool for 10 minutes.
Run a knife around the edge of each ramekin and turn the soufflés out into a lightly greased ovenproof dish or eight greased individual gratin dishes. If making ahead, see recipe tips below.
To finish, preheat the oven to 200C/180C Fan/Gas 6 about 20 minutes before serving. Spoon the thermidor sauce over the soufflés and sprinkle with the Parmesan. Grind over a little black pepper.
Bake for 12–14 minutes, until the tops are lightly browned and the soufflés are heated through. Serve immediately with a green salad.
