Crab Soufflé



Switch up your lunch routine and treat yourself to something tasty. Proving that not all soufflés have to be sweet, this recipe for Crab Soufflé is full of delicious savory flavor. Creamy, cheesy, and perfectly seasoned, this crab souffle has a love…

y light texture. Recipe ingredient list and instructions include directions for a radish and leafy greens salad with toasted hazelnuts and a light vinaigrette to serve as the perfect side to this fluffy Crab Soufflé.

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  • 1/3 tablespoon butter (Azores)
  • 2 1/2 tablespoons breadcrumbs
  • 500 grams crab (cooked)
  • 1/2 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon mustard
  • 55 yeast
  • 1 1/2 tablespoons wheat flour
  • 100 milliliters semi-skimmed milk
  • 1/3 tablespoon mozzarella cheese (grated)
  • 1 large egg
  • chives (to taste)
  • 1 salt (coffeespoon of)
  • nutmeg (to taste)
  • ground pepper (to taste)
  • 2 radishes
  • 75 grams salad (iberian)
  • 1/4 red onion (a medium)
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 1/2 lime juice (+zest)
  • 1/3 fresh mozzarella ball
  • 2 tablespoons hazelnuts
  • ground mustard (to taste)
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    Made it


    1. Preheat the oven to 180C.
    2. Grease a souffle pan with butter and cover it with breadcrumbs.
    3. Clean the crab from the skin and shell, sliver it, and set aside.
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