Twice Baked Crab Souffle

Serves 6
Pairs well with:
Chardonnay, Napa Valley

Chef Brian Streeter indulges us with a light, savoury crab souffle, which he pairs with Cakebread Cellars Napa Valley Chardonnay.


dry bread crumbs
butter, soft

4 oz Dungeness crab meat, cleaned
2 T. olive oil
2 cloves garlic
2 T. roasted red pepper, minced
1 T. dry sherry
pinch pimente d'espelette or cayenne
2 T. butter
3 T. all-purpose flour
1 c. milk
3 large eggs, separated
1/2 tsp. salt
1 T. parmesan cheese, grated
1 T. flat leaf parsley, chopped
1 T. green onion, chopped


Preheat the oven to 350°F. Butter the sides and bottoms of six 4-ounce ramekins. Coat with bread crumbs. Set aside. Lightly butter a baking sheet and set aside.

Heat a medium skillet over high heat. Add the olive oil and garlic and cook for 30 seconds to soften the garlic. Add the crab meat and peppers and sauté until heated through. Add the sherry and pepper. Cook until pan is dry. Remove from the heat and reserve.

Melt the butter over medium heat. Stir in the flour and stir until a smooth paste forms. Add the milk and cook for 3 to 4 minutes, stirring constantly, until thick and smooth. Remove from the heat and stir in the egg yolks, parmesan cheese, parsley, green onion, crab mixture and salt. Transfer to a bowl and let cool to room temperature. Beat the egg whites until stiff peaks form. Fold the egg whites into the soufflé base to lighten it. Divide the mixture among the prepared ramekins. Place in a large pan and fill halfway up the sides of the ramekins with hot water. Bake for 20 minutes, until firm. Remove the ramekins from the water bath. Once cool, gently invert the soufflés into your hand and set top-side up on the prepared baking sheet.

Increase the oven temperature to 450° F. Bake the soufflés for 5 minutes, until puffed and slightly browned. Serve atop lightly dressed salad greens.

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