I have never made a soufflé, couldn’t have told you what was in it or how to make it. Neither had I tried one!!! All I could imagine was light as air, and cheesy texture. And I was right. It was so rich this recipe, full of a lot of cream and eggs (of course) and it certainly lived up to my expectations of a soufflé, light, rich and delicious. To make the soufflé I chopped up the crab into small pieces and prepared the ramekins with butter, bread crumbs and grated Parmesan. I had to use surimi as that’s all I could find at the supermarket but it was yum anyway. It gave the soufflé a lovely sweet flavour.
