How to Prepare Perfect Cornish Crab Soufflé with Samphire Salad

Cornish Crab Soufflé with Samphire Salad.

Cornish Crab Soufflé with Samphire Salad You can have Cornish Crab Soufflé with Samphire Salad using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cornish Crab Soufflé with Samphire Salad

  1. Prepare 30 grams of butter.
  2. Prepare 30 grams of plain flour.
  3. You need 150 ml of milk.
  4. You need 100 grams of Cornish Crab.
  5. It’s 1/4 tsp of cayenne pepper.
  6. It’s 75 grams of Grated Cornish Davidstow cheese.
  7. Prepare 3 of large Free range eggs.

Cornish Crab Soufflé with Samphire Salad instructions

  1. Grease 4 ramekins with butter, preheat oven to 180c. Melt the butter in a small saucepan and add the flour. Cook for a minute or two and whisk in the milk gradually so no lumps form. Pour the mixture into a bowl and add the crab, cayenne pepper and cheese..
  2. Separate the egg whites from the yolks and in a clean bowl whisk the egg whites until it forms a stiff peak. Now that the crab mixture has cooled down add the eggs yolks that have been gently mixed, then fold in the egg whites..
  3. Divide the mixture between the 4 ramekins and place in a deep ovenproof dish with enough boiled water to reach up to halfway of the ramekins. Cook in the oven for 20 mins and serve straight away with your salad..
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