Low Carb Crab And Cheddar Souffle

Want to treat yourself to a Keto brunch? Try your hands at making a souffle! It’s easier than you think. To make a souffle, you will need a ceramic ramekin for every serving and either a stand mixer or an electric hand mixer. While you could technically make the souffle batter with a regular bowl and whisk, you would need to whisk for a very long time to whip the eggs. Electric kitchen appliances will be your best friend in making a souffle a quick process! This souffle features a filling of minced crab meat, melted cheddar, and green onion. There’s even a sprinkle of Old Bay seasoning mixed into the batter. Impress a significant other or just yourself with your new French chef skills!

Tips From A Chef

Want to up your souffle-making game to a professional level? Follow these chef tips along with the directions of the recipe. Room temperature ingredients whip up the fastest, so pull out your egg and cream a little bit before making this recipe. When your egg is at room temperature, it will save you some time in the preparation process and will gain the most volume. The volume from whipping the egg white is what makes a souffle so light and fluffy. In Step 4, you’re instructed to create a lip around the edge of the souffle. Creating this lip helps the souffle rise in the oven and makes it easier to release from the ramekin during eating. Follow these tips and you’ll have the perfect souffle.

What Type Of Crab Should I Use?

While crab is featured in this Keto recipe, you don’t necessarily need to splurge on your butcher’s King Crab. Canned crab is actually ideal for this recipe! Canned crab meat is typically minced very fine, which is perfect for a souffle. The finer the meat, the lighter your souffle will be. This means skip on canned lump crab meat and grab the cheaper stuff. If you feel inclined to use fresh crab, simply make sure you mince the meat as finely as possible.

Jessica L.