Zesty Crab Soufflé

Zesty Crab Soufflé:

4 oz. drained crabmeat (equivalent to two 6 oz. cans)

1/2 cup freshly grated Monterey Jack with Jalapeno Peppers

2 eggs, separated plus 1 egg white

3/4 cup milk

3 tbsp. butter

2 tbsp. flour

1 tbsp. bread crumbs

2 tbsp. chopped scallion (greens only)

1 tbsp. minced shallot

1/2 tsp. minced garlic

1/8 tsp. salt

1/8 tsp. pepper

1/8 tsp. cayenne pepper (more or less depending of heat desired)

Preheat oven to 375 degrees F.

Grease four 6 oz. ramekins with 1 tbsp. butter. Coat ramekins with a sprinkling of bread crumbs. Shake off excess.

Melt 2 tbsp. butter in a small saucepan on medium heat. Add shallot and garlic. Cook for 1 to 2 minutes, adding scallion, salt, pepper, and cayenne at the end. Do not allow to brown. Add flour, whisking constantly until thick and smooth, just over 1 minute. Add milk, whisking constantly until thicken. Remove from heat. Stir in cheese and crabmeat. Allow to cool a couple minutes.

Whisk egg yolks in a small bowl. Stir in a tablespoon of the crab sauce mixture. Add the egg mixture to the saucepan. Stir to incorporate. Set aside.

Place egg whites to medium metal or glass bowl (do not use plastic). Using an electric mixer, beat on medium high until white and foamy and soft peaks form (peaks that curl over when beater is lifted off the egg whites).

Add a third of the egg whites to the saucepan. Using a rubber spatula, gently fold the whites into the crab mixture. Add another third of egg whites. Gently fold. Add last third. Gently fold.

Evenly divide the mixture into the prepared ramekins. Place ramekins on a baking sheet. Bake for about 25 minutes or until soufflé is brown and puffed. Serve immediately.

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