Jazz up any meal with this Zesty Crab Soufflé with Monterey Jack and Jalapeño Pepper Cheese. It is easy to prepare and makes a great presentation.
When you are a food blogger and want to complete your photoshoot at lightning speed, you make a soufflé. Speed is of the essence if you want to capture the soufflé at its best. For within minutes, your subject will transform from a lovely, puffy, and airy masterpiece to a deflated resemblance of its former self. As you can see in this picture timeline, the soufflés progressively became flatter and flatter with each shot. Because of this, they are one of my least favorite and favorite dishes to photograph—on one hand, they put me under great pressure to get the job done quickly, on the other hand, they are a great time saver.
The picture above was taken about three minutes after coming out of the oven. I was in such a rush that I didn’t even take the time to brush the crumbs off the hot ramekin. The soufflé had sunken just ever so slightly. And upon closer inspection, you will also see the wad of foil, which had gone unnoticed in my haste, sticking out from underneath the ramekins.
The photo below was taken about 3 minutes later. The fluff factor is no longer there.
Regardless, the soufflé is no less scrumptious. It is crab filled, light and airy, with the slightest little kick from the zesty cheese and cayenne pepper.