Cheddar Crab Soufflé

Soufflé has been given a bad rap as being fussy and difficult to get right. Nonsense. With just a little attention and preparedness for when it comes out of the oven, anyone can succeed at serving this puffed, cheesy crab soufflé without a hitch.
Prep Time
1 hour 30 minutes
Cook Time


  •   3 Tablespoons Danish Pink Himalayan Salted butter, plus more for the dish
  •   4 Tablespoons grated Parmesan, divided
  •   3 ½ Tablespoons all-purpose flour
  •   1 cup whole milk
  •   Kosher salt
  •   freshly ground black pepper
  •   1 teaspoon Dijon mustard
  •   4 large egg yolks
  •   6 ounces lump crab meat, picked over
  •   2 Tablespoons mixed fresh herbs, chopped (chives, dill, parsley)
  •   5 egg whites, cold
  •   ½ teaspoon cream of tartar
  •   3 ounces white Cheddar, grated


  • Arrange an oven rack on the lowest position and preheat oven to 375°F. Butter a 1.5-quart (48-oz, 7-inch) souffle dish and coat the inside with 2 tablespoons grated parmesan, tapping out excess. Chill in fridge until ready.
  • Melt butter in a medium saucepan over medium heat. Add flour and whisk until bubbly, about 1 minute. Add milk a little bit at a time, whisking smooth after each addition, until all of the milk has been added. Bring to a boil and reduce to a gentle simmer, whisking to prevent scorching.
  • Season with ¼ teaspoon salt and ¼ teaspoon black pepper and cook, whisking often, until sauce is thick and has lost the raw flour taste, about 5 minutes.
  • Transfer to a bowl and let cool slightly. Whisk in Dijon and then the egg yolks, one at a time, until well mixed. Fold in crab meat and herbs. Set aside.
  • Use a stand mixer fitted with a whisk attachment to beat egg whites and cream of tartar on medium speed until loose and foamy, about 3 minutes. Increase speed to medium-high and beat until peaks are stiff, being careful not to over beat.
  • Stir ⅓ of the egg whites into the base to lighten. Mix in the white Cheddar and the remaining 2 Tablespoons Parmesan. Gently fold in the rest of the egg whites, stopping when a few streaks are still visible.
  • Pour the soufflé mixture into the prepared dish and spread the top smooth.
  • Bake until top is golden brown and soufflé has risen, 35-40 minutes. Serve at once.

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