Amber Crab Souffle

Recipe by Chef Kate

This lovely recipe is from Sacramento's Amber House by way of Kathy Smith, Chef at the Garden Inn in San Luis Obisbo, California. Make sure your cream cheese and eggs are at room temperature. I use smoked paprika and lovely chunks of Maryland crab for this.

Top Review by rosslare

Subtle, elegant and just right!

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Brush 6 individual ramekins with melted butter.
  3. Whisk together eggs, milk, salt, pepper and dill.
  4. Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
  5. Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
  6. Sprinkle with paprika.
  7. Bake 40-45 minutes.

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