Crab Souffle

Ingredients:

For the Veloute Sauce:

18 fl oz (500 ml) meat, fish or vegetable stock

1 and 1/2 oz (40 grams) plain flour

1 and 1/2 oz (40 grams) butter

Salt and pepper

For the Souffle:

7 oz (200 grams) crab meat, drained and flaked

1 red pepper, halved, seeded and diced

4 eggs, separated

1 oz (25 grams) butter, plus extra for greasing

1 tablespoon vermouth

Salt and pepper

Directions:

Prepare the Veloute Sauce:

Melt the butter in a saucepan over a low heat.

Sprinkle in the flour and stir until the mixture becomes brown and smooth.

Gradually stir in the stock, a little at a time.

Bring to the boil and cook, stirring frequently, for about 14-16 minutes.

Season with salt and pepper to taste.

Prepare the Souffle:

Preheat the oven to 200°C (400°F) Gas Mark 6.

Grease a souffle dish with butter.

Melt the butter in a pan.

Add the pepper and cook over a low heat, stirring occasionally, until softened.

Transfer to a food processor and process to a puree.

Sprinkle the crab meat with the vermouth and set aside.

Beat the egg yolks into the veloute sauce one at a time.

Then stir in the crab meat and red pepper puree.

Season with salt and pepper.

Stiffly whisk the egg whites and pour in.

Spoon into the prepared dish and bake for about 20-22 minutes.

Lower the oven temperature to 180°C (350°F) Gas Mark 4 and bake for another 5 minutes.

Serve immediately. Serves 4.