Recipe courtesy of Chef Barbara Alexander
Makes 8 souffles
1 cup (120 grams) Fresh Dungeness crab meat, picked over for shells
2 cup (240 grams) thinly sliced onions
½ cup (113 grams) butter
½ cup (60 grams) flour
1 ¼ cups (300 grams) milk
½ cup (120 grams) reduced chicken stock
1 cup (110 grams) Point Reyes TomaTruffle, shredded
4 egg yolks
2 tablespoons chopped chives
4 egg whites
Salt
Black pepper
1 ½ cups (360 grams) heavy cream
1 ½ cups (150 grams) Point Reyes TomaTruffle, shredded
2 ounces caviar, if desired
Fresh herbs, for garnish (chervil, tarragon and parsley)
Heat oven to 375°F. Butter and flour 8, 4-ounce ramekins.
In a small pan over medium heat, sweat the onions and butter until deep golden and translucent. Add the flour, stirring to prevent lumps. Cook over low heat for 3 minutes, stirring constantly.
Slowly add milk and chicken stock while constantly stirring for 3-5 minutes. The mixture should become quite thick. Remove from heat and stir in 1 cup of shredded TomaTruffle. Cool to room temperature.
Stir the egg yolks into the cooled onion mixture. Gently fold in the crabmeat and chopped chives. Whisk the egg whites to stiff peaks and fold into the crab and onion mixture. Season to taste with salt and black pepper.
Gently spoon the mixture into the ramekins or silicone molds, filling to the top rim.
Bake for 25-35 minutes until puffed and golden brown. Allow soufflés to cool for a few minutes. The soufflés will fall. Turn out into a shallow dish.
Cover with heavy cream and a generous handful of remaining shredded TomaTruffle. Place under a broiler until the cheese is bubbling and brown. Remove from oven.
Top with a spoonful of caviar, if desired, garnish with fresh herbs and serve.
