February 09, 2014


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.

Zesty Crab Souffle
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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.

Zesty Crab Souffle

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.

Zesty Crab Souffle



4 oz. drained crabmeat (equivalent to two 6 oz. cans)
1/2 cup freshly grated Monterey Jack with Jalapeno Peppers
2 eggs, separated plus 1 egg white
3/4 cup milk
3 tbsp. butter
2 tbsp. flour
1 tbsp. bread crumbs
2 tbsp. chopped scallion (greens only)
1 tbsp. minced shallot
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper (more or less depending of heat desired)


Preheat oven to 375 degrees F.

Grease four 6 oz. ramekins with 1 tbsp. butter. Coat ramekins with a sprinkling of bread crumbs. Shake off excess.

Melt 2 tbsp. butter in a small saucepan on medium heat. Add shallot and garlic. Cook for 1 to 2 minutes, adding scallion, salt, pepper, and cayenne at the end. Do not allow to brown. Add flour, whisking constantly until thick and smooth, just over 1 minute. Add milk, whisking constantly until thicken. Remove from heat. Stir in cheese and crabmeat. Allow to cool a couple minutes.

Whisk egg yolks in a small bowl. Stir in a tablespoon of the crab sauce mixture. Add the egg mixture to the saucepan. Stir to incorporate. Set aside.

Place egg whites to medium metal or glass bowl (do not use plastic). Using an electric mixer, beat on medium high until white and foamy and soft peaks form (peaks that curl over when beater is lifted off the egg whites).

Add a third of the egg whites to the saucepan. Using a rubber spatula, gently fold the whites into the crab mixture. Add another third of egg whites. Gently fold. Add last third. Gently fold.

Evenly divide the mixture into the prepared ramekins. Place ramekins on a baking sheet. Bake for about 25 minutes or until soufflé is brown and puffed. Serve immediately.

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  1. Could you make this in one larger souffle dish? What would be the temperature of the oven and for how long?

    1. Hi Tammy. I have only made this souffle in the little 6 oz. ramekins, but if you want to bake it in one bowl, I would suggest using a 1 quart size and bake it at the same temp for at least 30 minutes or until the souffle is puffy and firm to the touch. I hope that helps!