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Crab Soufflé

already cooked this dish.
  • Total: 68min
    Preparation: 17min
    Cooking: 51min
  • Portions: 4.00
  • Difficulty: Intermediate


  • Bowl
  • can
  • Spoon
  • Whisk
  • Oven
  • Soufflé mold
  • Bowl
  • Handmixer

Nutritional information 501kcal = 2,095kj /per portion

  • 500.83 Energy
  • 29.35 Grams Protein
  • 26.71 Grams Carbohydrates
  • 1.66 Grams Fiber
  • 832.22 Milligrams Sodium
  • 29.83 Grams Fats


  • 0.5 Pound Crabmeat (1/2 pound)
  • 1 Packet MAGGI® Flavour D’ Pot Crab Flavour (10g)
  • 4 Tablespoons Margarine
  • 1/4 Cup All-Purpose Flour
  • 1/2 Tablespoon MAGGI Curry Powder 92g Sachet
  • 1 Package MAGGI® Coconut Milk Powder (25g)
  • 1 Teaspoon Yellow Mustard
  • 1 2/3 cup CARNATION® Reduced Fat Evaporated Milk (330ml)
  • 1/2 Cup Parmesan cheese, grated
  • 1 Tablespoon Parsley (finely chopped)
  • 1 Tablespoon Chadon Beni (finely chopped)
  • 1 Tablespoon Breadcrumbs
  • 4 Units Eggs (separated)
  • 1/2 Teaspoon Cream of Tartar


    1. Pick over crabmeat to remove any pieces of shell. Flake crabmeat

    2. In a 3-quart saucepan, melt margarine over medium heat. With a wooden spoon, stir in flour, curry, MAGGI Coconut milk powder and mustard, cook, stirring for 1 minute.

    3. Gradually whisk in CARNATION Reduced Fat Evaporated Milk. Whisking constantly, until mixture thickens and boils. Remove from heat.

    4. Gently fold in the crabmeat, parmesan cheese, parsley and chadon beni. Cool slightly.

    5. Meanwhile, preheat oven to 350°F (180°C). Grease soufflé dishes, and coat with bread crumbs

    6. In a medium bowl, with an electric mixer at high speed, beat egg whites with cream of tartar until stiff peak form.

    7. Stir egg yolk into cheese mixture, then, with a spatula, gentle fold in egg whites, one-third at a time, just until blended. Pour into Soufflé dish.

    8. Bake soufflé 40 to 45 minutes, until puffy and golden. Serve immediately.

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