Amber Crab Souffle

"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."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:




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

Questions & Replies

  1. What size ramekin. Certainly that must be very important in order to determine cooking time. Can this be made in one large souffle dish?


  1. Subtle, elegant and just right!
  2. Totally délicieux Francais! It "crowns" beautifully. Enjoyed it very much. Made for French Food and Fotos in Cooking Photo Forum.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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