Crab Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Butter four 8-oz soufflé dishes or ramekins, then coat with a thin layer of grated Gruyère cheese. Place the prepared dishes on a baking sheet.
2. Make the béchamel base
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens to a smooth béchamel sauce.
3. Add flavorings
   Remove from heat and whisk in the Dijon mustard, cayenne pepper, salt, and white pepper. Allow to cool slightly, then whisk in the egg yolks one at a time. Fold in the crab meat, remaining Gruyère cheese, and chives.
4. Whip the egg whites
   In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form. They should be glossy and hold their shape when the beater is lifted.
5. Fold and combine
   Gently fold one-third of the egg whites into the crab mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture. Work quickly but gently, using a rubber spatula in a down-and-over motion.
6. Fill and bake
   Spoon the mixture into the prepared soufflé dishes, filling them about three-quarters full. Run your thumb around the inside edge of each dish to create a small channel (this helps the soufflés rise evenly). Place in the oven immediately.
7. Bake to perfection
   Bake for 25-30 minutes without opening the oven door. The soufflés are done when they have risen well above the rims and are golden brown on top. They should be slightly jiggly in the center but set around the edges.
8. Serve immediately
   Bring the soufflés to the table right away, as they will begin to deflate within minutes. Serve with a light green salad dressed with lemon vinaigrette for a perfect complement.