Sweet Corn and Crab Souffle

Date Added: Sep 3, 2010 American Appetizers
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Prep Time

15 mins

Cook Time

15 mins

Ready In

30 mins



*to adjust serving size click on "serving box".


Few dishes impress like a high-rising soufflé. Eggs provide a rich flavor -- and the dramatic results. To begin, a béchamel sauce is mixed with egg yolks, fresh herbs and crab meat. Then stiffly beaten egg whites are folded in to create a light, airy texture. A soufflé makes an elegant first course for company paired with a simple green salad.


  • 8  Each Ears of Corn, husked
  • 1
  • 2  Table Spoon(s) Olive Oil
  • 2
  •  To Taste Salt and Pepper
  • 3
  • 1/4  Cup(s) Whole Milk
  • 4
  • 10  Each Egg Yolks
  • 5
  • 1  Pound(s) Fresh Jumbo Lump Crab Meat
  • 6
  • 1/4  Cup(s) Fresh Basil, chopped
  • 7
  • 1/4  Cup(s) Fresh Cilantro, chopped
  • 8
  • 1  As Needed Mixed Greens Salad
  • 9
  • 1  Quart(s) Béchamel Sauce
  • 10
  •  Tea Spoon(s) Soft Peak Meringue
  • 11


    1. Preheat oven to 400 degrees
    2. Take the silk off of the ears of corn
    3. Coat corn lightly with olive oil and season with salt and pepper
    4. Place corn on hot grill, avoiding any extremely hot areas
    5. grill corn until lightly charred on all sides
    6. Using a knife, slide down each ear of corn to take off all kernels
    7. Pour kernels into a blender
    8. Add in 1/4 cup of milk, puree into a chunky consistency
    9. Add 1 quart of béchamel sauce to a standing mixer bowl
    10. If béchamel sauce is hot, mix on low speed for 15 minutes to cool down
    11. Once béchamel sauce is cooled down, add in 10 egg yolks one at a time slowly to incorporate
    12. Once a consistent color, slowly fold in corn puree
    13. Once folded in, mix in crab meat, basil and cilantro
    14. season with salt and pepper
    15. Once everything is incorporated, transfer to a larger bowl
    16. Lay Soft Peak Meringue on top of batter and gently fold in
    17. Spray muffin tins or souffle dishes with non-stick spray
    18. Once Meringue is incorporated, fill each tin or souffle dish with batter
    19. Bake for 15 minutes
    20. Let rest for 5 - 10 minutes
    21. Plate souffle and garnish with freshly dressed greens and season to taste

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