Soufflé au crabe et à la roquette


  • Canned crab 250 g
  • Eggs 4
  • Arugula 80 g
  • Butter 60 g
  • Flour 50 g
  • Milk 40 cl
  • Cayenne pepper 1 pinch
  • Salt pepper


Start draining the crab before crumbling it.

Then hull the rocket leaves. Then immerse them in a pot of boiling salted water for 2 minutes. Drain before finely chopping.

Then use a brush to coat a mold or ramekins with a small amount of soft butter before flouring them. Preheat the oven to 180°C. Break the eggs, separating the whites from the yolks.

Melt the rest of the butter in a saucepan. Add the flour and mix for 2 minutes over medium heat. Sprinkle with cold milk and cook over high heat, stirring constantly, until boiling.

Remove from the heat, season with salt, pepper and cayenne pepper. Leave to cool before adding the egg yolks one by one. Then add the arugula and crumbled crab meat. Beat the egg whites until stiff. Then gently incorporate them into the previous preparation.

Then pour into the mold or ramekins. Bake for 45 minutes. Enjoy the crab and arugula soufflé straight away from the oven.

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