Mini Crab Soufflés with Chive Cream bring a light, puffed texture to a savory combination of lump crab and sharp cheddar. The soufflés emerge golden, with fresh chives and lemon zest adding brightness to the rich cheese and crab.
A cool chive cream makes a refreshing contrast to each warm soufflé. Good results depend on a smooth base, gently folded egg whites, and an oven that stays closed while the centers set.
What each ingredient brings
Lump crabmeat gives the soufflés their sweet, delicate seafood flavor. Pick it over for any shell, then pat it dry so excess moisture does not weigh down the mixture. Sharp cheddar contributes a savory edge that stands up to the crab without hiding it.
Fresh chives appear in both the soufflé and the cream, tying the two together with a mild onion flavor. Lemon zest brings fragrance to the warm filling, while lemon juice gives the sour cream a brighter finish. A touch of cayenne adds gentle warmth; kosher salt rounds out both components.
Butter and flour form the base of the sauce, and warmed whole milk helps it come together smoothly. Egg yolks enrich that base, while the beaten whites provide the soufflé’s lift. Parmesan on the ramekins adds a savory coating and helps prepare their sides for the mixture to rise.
Build a smooth, airy mixture
Cook the flour with melted butter before adding the warm milk gradually. Whisk as you pour to keep the sauce smooth, and continue whisking until it thickens. Let it cool before adding the yolks; a cooler base is easier to combine with the remaining ingredients without scrambling them.
Beat the whites in a clean bowl until stiff peaks form. Stir a generous spoonful into the crab mixture first to loosen it, then fold in the rest with a light hand. Stop as soon as the streaks disappear. Overmixing deflates the whites, while leaving large pockets of white can make the mixture uneven.
Prepare the ramekins and bake
Coat the softened buttered ramekins with finely grated Parmesan, then tap out the excess. This creates a thin, even layer on the inside rather than clumps that can interfere with a clean rise. Set the ramekins on a rimmed baking sheet before filling them so they are easier to handle.
Fill each ramekin about three-quarters full to leave room for the soufflés to puff. Bake until they look risen and golden, and resist opening the oven during baking. A sudden temperature drop can make them fall before they set. Soufflés naturally lose some height as they stand, so serve them immediately with the chilled chive cream.
Frequently Asked Questions
Why did my soufflés fall?
Some settling is normal as a soufflé stands. Opening the oven during baking can cause an early fall, and folding the egg whites too vigorously can reduce the lift before the mixture even reaches the oven.
How do I keep the crab mixture from becoming watery?
Pick over the lump crabmeat and pat it dry before stirring it into the base. Excess moisture can loosen the mixture and make it harder for the soufflés to hold their airy shape.
What does the Parmesan coating do?
The finely grated Parmesan forms a light layer inside each buttered ramekin. Tap out any excess so the coating stays even, giving the soufflé mixture a prepared surface as it rises during baking.
Mini Crab Soufflés with Chive Cream
Course: AppetizerCuisine: AmericanDifficulty: Medium8
servings20
minutes25
minutes205
kcal50
minutesThese golden mini soufflés combine lump crab, sharp cheddar, and whipped egg whites. Serve them warm with cool chive cream.
Ingredients
- For the soufflés
1 tbsp unsalted butter, softened, for the ramekins
2 tbsp finely grated Parmesan cheese, for the ramekins
3 tbsp unsalted butter
3 tbsp all-purpose flour
3/4 cup whole milk, warmed
1/2 tsp kosher salt
1/8 tsp cayenne pepper
4 large eggs, separated
3/4 cup shredded sharp cheddar cheese
6 oz lump crabmeat, picked over and patted dry
1 tbsp finely chopped fresh chives
1 tsp finely grated lemon zest
- For the chive cream
1/2 cup sour cream
2 tbsp finely chopped fresh chives
1 tsp fresh lemon juice
1/8 tsp kosher salt
Directions
- Heat the oven to 375°F. Butter eight 6-ounce ramekins and coat the insides with Parmesan, tapping out the excess. Set them on a rimmed baking sheet.
- Stir together the sour cream, chives, lemon juice, and salt in a small bowl. Cover and refrigerate while you make the soufflés.
- Melt 3 tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk, salt, and cayenne; cook, whisking, for 2 minutes, until the sauce is smooth and thick.
- Remove the pan from the heat and let the sauce cool for 5 minutes. Whisk in the egg yolks one at a time, then stir in the cheddar, crab, chives, and lemon zest.
- In a clean bowl, beat the egg whites until stiff peaks form. Stir a large spoonful of whites into the crab mixture to loosen it, then gently fold in the remaining whites until just combined.
- Divide the mixture among the ramekins, filling each about three-quarters full. Bake for 22 minutes, until the soufflés are puffed and golden. Serve immediately with the chive cream.
Notes
- Avoid opening the oven while the soufflés bake; a sudden temperature drop can make them fall before they set.
