Brown Crab and Gruyère Soufflé

Brown Crab and Gruyère Soufflé
Fishboxer Fish is the Dish from Edinburgh

A light but indulgent starter made to impress.


  • 1 x dressed brown crab (brown and white meat)
  • 2 tbsp parmesan cheese (grated)
  • 25g butter plus extra for greasing
  • 25g flour
  • 285ml semi-skimmed milk
  • 2 tsp tomato purée
  • 1/2 tsp mustard powder
  • A dash of Tabasco sauce
  • 110g Gruyere cheese (grated)
  • 3 egg yolks (lightly beaten)
  • 4 egg whites


  1. Preheat the oven to 180°C.
  2. Butter the insides of six ramekin dishes and sprinkle with the grated parmesan cheese.
  3. Melt the butter in a saucepan and, once melted, mix in the flour.
  4. Cook for a minute, then gradually add the milk, bit by bit, to make a roux (white sauce).
  5. Gently cook the sauce until thickened then add the tomato puree, mustard powder, Tabasco, and gruyere.
  6. Taste and adjust the seasoning, if necessary.
  7. Stir in the crab meat.
  8. Allow to cool slightly, then beat in the egg yolks.
  9. In a clean bowl whisk the egg whites until they form peaks.
  10. Add a spoonful of the egg whites to the egg yolk mixture and gently fold in using a metal spoon. Gently fold in the remainder of the egg whites.
  11. Pour the mixture evenly into the six ramekins.
  12. Cook in the oven for 20 minutes or until risen and golden.
  13. Serve immediately.