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Gluten-free Crab and Wild Garlic Souffle

Crab and wild garlic soufflés

Bring a touch of lightness to your festive meal with this crab and garlic soufflé of gluten -free bear. Perfect as a starter for Christmas, this soufflé combines the softness of the crab with the slightly herbaceous freshness of the bear's garlic. Easy to make, but to cook just before serving, it will safely delight your guests. An ideal entrance to start a Christmas meal on a gourmet and delicate note.

Preparation time 15 mins
Cooking time 25 mins
Total time 40 mins
Cooking method:
Difficulty: intermediary
Servings: 4
Ingredients
  • 200 g crab meat
  • 3 eggs (whites and yolks separated, at room temperature)
  • 100 ml of milk
  • 2 Tbsp wild garlic, chopped
  • 2 Tbsp cornstarch
  • 2 Tbsp of butter
  • 50 g grated cheese (Gruyère, Comté or Parmesan)
  • a pinch of nutmeg (optional)
  • salt, pepper, espelette pepper
Preparation
  1. 1
    Prepare the base of the soufflé: Preheat the oven to 180°C and butter and flour 4 ramekins (with gluten-free flour). In a saucepan, melt the butter over low heat. Dissolve the cornstarch in a tablespoon of water and add it to the saucepan. Mix well to obtain a smooth paste (a roux). Pour in the milk gradually while stirring to avoid lumps. Leave to thicken over low heat until you obtain a creamy béchamel. Remove from the heat, add the egg yolks, crab meat, wild garlic, Gruyere cheese, salt, pepper, Espelette pepper and a pinch of nutmeg. Mix well.
  2. 2
    Beat the egg whites until stiff: Beat the egg whites until stiff with a pinch of salt. Gently incorporate them into the crab mixture, taking care not to break the whites to maintain lightness.
  3. 3

    Cooking the soufflés: Divide the mixture into the ramekins, filling up to three-quarters to allow room for the soufflé to expand. 

  4. 4
    Place the ramekins in a gratin dish, then pour hot water into the dish up to halfway up the ramekins for cooking in a bain-marie.
  5. 5

    Bake for 20 to 25 minutes, until the soufflés are golden brown and puffy. Do not open the oven before it is completely cooked!

  6. 6

    Serve immediately: Remove the soufflés from the oven and serve them immediately, before they fall. Unfortunately I waited too long and they fell back! But they were still delicious. 

Keywords: gluten-free Christmas recipes, festive crab starter, wild garlic soufflé, soufflé recipe
Read it online: https://glutenevasion.fr/recette/souffle-au-crabe-et-a-lail-des-sans-gluten/