1. Preheat oven to 375°F. 2. Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter. 3. Melt the butter in saucepan over medium heat, then whisk in the flour. 4. Gradually whisk in the cream, stirring constantly, until the sauce boils. 5. Cook for an additional 30 seconds to cook flour. 6. Remove from heat and stir in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Mix well. Set aside. 7. Whisk in the egg yolks, one by one. 8. Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go. 9. Stir and adjust seasoning to taste. (You should go a bit heavier on the seasoning to counteract the blandness of the egg whites). 10. In a very clean bowl, beat the egg whites until stiff. 11. Gently fold 1/4 of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible. 12. Pour the soufflé mixture into the prepared dish. 13. Smooth the top with a spatula. Run your thumb around the edge of the dish. At this point the soufflé may be refrigerated up to two hours before baking. 14. Bake about 20-25 minutes, until puffed and browned. 15. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
