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Composition Cornish Crab Soufflé with Samphire Salad:
- Make ready 30 grams of butter
- Make ready 30 grams - plain flour
- Need 150 ml of milk
- Need 100 grams Cornish Crab
- Take 1/4 tsp cayenne pepper
- Prepare 75 grams - Grated Cornish Davidstow cheese
- Give 3 large Free range eggs
Cornish Crab Soufflé with Samphire Salad how to cook:
- Grease 4 ramekins with butter, preheat oven to 180c. Melt the butter in a small saucepan and add the flour. Cook for a minute or two and whisk in the milk gradually so no lumps form. Pour the mixture into a bowl and add the crab, cayenne pepper and cheese.
- Separate the egg whites from the yolks and in a clean bowl whisk the egg whites until it forms a stiff peak. Now that the crab mixture has cooled down add the eggs yolks that have been gently mixed, then fold in the egg whites.
- Divide the mixture between the 4 ramekins and place in a deep ovenproof dish with enough boiled water to reach up to halfway of the ramekins. Cook in the oven for 20 mins and serve straight away with your salad.
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