Crab & Parsley Souffles

• 2 tablespoons butter, softened
• 4 tablespoons parmesan cheese, grated
• 7 fluid ounces milk, cold
• 1 ounce flour
• 1 ounce butter, cold & diced
• 3 tablespoons gruyere cheese, grated
• 1 teaspoon Dijon mustard
• 2 egg yolks
• 5 ounces crabmeat
• 3 tablespoons parsley, finely chopped
• 3 egg whites

1. Pre-heat oven to 390F Grease four small ramekin dishes with the.
2. butter and sprinkle the grated Parmesan to coat the inside of the dishes well.
3. Chill until ready to use.
4. Place the milk, flour and butter in a saucepan.
5. Bring to the boil, whisking continuously, until the mixture is smooth and thick.
6. Cook for 2 minutes Remove from the heat, stir in the grated cheese and the mustard then leave to cool until just warm.
7. Place a baking sheet in the oven to heat.
8. Stir in the egg yolks, crab meat, parsley and a pinch of salt and mix well.
9. In a separate bowl whisk the egg whites until just stiff.
10. Beat 1 tablespoon.
11. of the whites into the crab mixture then carefully fold in the rest.
12. Be.
13. careful not to overwork the mixture.
14. Divide between the greased ramekin.
15. dishes, filing each one three-quarters full, then bake on the baking sheet for 16-18 mins until the souffles are well risen and golden but still a little wobbly in the center when gently shaken.

butter, parmesan cheese, fluid ounces milk, flour, butter, gruyere cheese, mustard, egg yolks, crabmeat, parsley, egg whites

Taken from www.food.com/recipe/crab-parsley-souffles-365417 (may not work)