Stone Crab Soufflés

Recipes from 1/21/17 by Chef Michelle Bernstein


3 tablespoons butter plus extra for the ramekins
Bread crumbs for the ramekins
3 tablespoons flour
1 cup milk
4 large egg yolks
Zest of 1 lemon
¼ cup grated gruyere or parmesan cheese
½ pound fresh stone crab meat, reserve the shells
6 egg whites, room temp
1 tablespoon picked dill, chopped
1 tablespoon parsley leaves, chopped
1 tablespoon tarragon leaves, chopped

Grease the inside of the ramekins generously with butter.  Coat the inside of the ramekins evenly with breadcrumbs, shaking upside down to remove excess.  Set aside.
Melt the 3 tablespoons butter in a small saucepan over medium heat, add the flour, whisking; add the milk and season with a little salt and pepper.  Continue whisking until the béchamel thickens, remove from the heat, whisk in the egg yolks.  Return to medium-low heat and continue whisking until it boils.  Add the lemon zest.  Transfer to a bowl; place a piece of plastic wrap right on top of the base. Cool.
Once cool, whisk the base and fold in the crab, cheese and chopped herbs.  Whip the egg whites until firm.  Little by little, fold the egg whites into the base.  Fill the ramekins just over ¾ of the way.
Bake the soufflés in a hot water bath for about 30 minutes uncovered or just until set.