Souffle Devon Crab Recipe

• 230 gm Crab Meat
• 4 Egg Whites
• 30 gm Salted Butter
• 4 tbsp Bread Crumbs
• 30 gm Flour
• 1 cup Fish Stock
• 1 cup Skimmed Milk
• ½ Lemon
• 1 ½ tsp Paprika
• ¼ tsp Anchovy Essence

• Preheat the oven to 375°F.
• Cut the crab into small pieces.
• Heat butter in a pan, add flour & mix. Avoid forming breadcrumbs. Slowly add milk & fish stock, stir well and cook for 2 min.
• Pour fresh fish stock & milk in a pan. Add lemon juice, its grated rind, anchovy essence, paprika and crab meat. Mix well.
• Beat the egg whites until soft and fold the eggs in the crab mixture gently with the help of spoon.
• Butter 4 gratin dishes, sprinkle breadcrumbs on it. Pour the mixture in 4 dishes, keep it in the preheated oven and let it bake for 20 min until it is fluffy and soft.