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Vidalia Onion Crab Souffle

Makes 4 servings


• Butter and flour for soufflé mold
• 5 tablespoons butter, divided
• 3/4 cup minced Vidalia onion
• 1 cup lump crabmeat
• 2 tablespoons minced chives
• Salt and white pepper
• 3 tablespoons 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° F. Butter a 6-cup soufflé mold or four 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 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg. Return to heat and whisk until thickened, about 1 minute. 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 the cheese. Fold in remaining egg whites. Pour mixture into prepared mold.

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.

    Nutrition Information
    Per serving: 355 Calories
    26g Fat (65% calories from fat)
    20g Protein
    10g Carbohydrate
    299mg Cholesterol
    387mg Sodium
    Food Exchanges: 1/2 Starch/Bread; 2½ Lean Meat; 1/2 Vegetable; 4½ Fat

Contributed by Executive Chef Jeffrey Buben, Vidalia Restaurant and Bistro Bis, Washington D.C.
Copyright © 2006 The Vidalia Onion Committee, used with permission.

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