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Makes 4 servings


    • Butter and flour for soufflé mold
    • 5 Tbs butter, divided
    • 3/4 cup minced Vidalia onions
    • 1 cup lump crabmeat
    • 2 Tbs minced chives
    • Salt and White pepper
    • 3 Tbs flour
    • 1 cup milk
    • Pinch cayenne pepper
    • Pinch freshly grated nutmeg
    • 4 egg yolks
    • 5 egg whites
    • 1/2 cup grated swiss cheese


Preheat oven to 375 degrees.

Butter a 6-cup soufflé mold or 4 1-cup molds and lightly dust with flour. Melt 2 tablespoons butter in a medium sauté pan. Add Vidalia onion and cook 2 minutes. Add crabmeat and heat. Add chives and a pinch each of salt and white pepper. Set aside.

Melt remaining butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes. Remove from heat.

In glass measuring cup, heat milk for 2 minutes in a microwave. Pour hot milk into flour mixture and stir with a wire whisk until smooth. Add ½-teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.

Remove from heat and whisk in egg yolks, one at a time. Stir in crab mixture. Add salt and pepper to taste. Set aside.

Beat egg whites with a pinch of salt until stiff, but not dry. Gently stir half the egg white mixture into crab mixture. Stir in cheese. Fold in remaining egg whites. Pour mixture into prepared mold or molds. Set on middle rack in oven and bake 30 to 35 minutes, until soufflé is golden.

Individual soufflés will bake in 25 to 30 minutes. Serve immediately.

Visit the Vidalia Onion Committee Website:

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