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1
Preheat oven to 375 F. Grease four 6-ounce ramekins with 1 tablespoon of the butter.
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2
Coat ramekins with a sprinkling of breadcrumbs.
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3
Shake off excess.
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4
Melt the remaining 2 tablespoons of butter in a small saucepan on medium heat.
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5
Add shallots and garlic.
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6
Cook for 1 to 2 minutes, then add the scallion, salt, pepper, and cayenne towards the end.
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7
Do not allow this to brown.
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8
Add flour and whisk constantly until thick and smooth, just over 1 minute.
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9
Add milk, and whisk constantly until thickened.
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10
Remove from heat.
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11
Stir in cheese and crab meat.
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12
Allow to cool a couple minutes.
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13
Whisk the egg yolks in a small bowl.
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14
Stir in a tablespoon of the crab sauce mixture.
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15
Add the egg yolk mixture back into the saucepan.
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16
Stir to incorporate.
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17
Set aside.
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18
Place the egg whites into a medium-sized metal or glass bowl (do not use plastic).
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19
Using an electric mixer, beat on medium high until white and foamy and soft peaks form (peaks that curl over when beater is lifted off the egg whites).
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20
Add 1/3 of the egg whites into the saucepan.
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21
Using a rubber spatula, gently fold the whites into the crab mixture.
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22
Add another third of egg whites.
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23
Gently fold.
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24
Add the last third.
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25
Gently fold.
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26
Evenly divide the mixture into the prepared ramekins.
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27
Place ramekins on a baking sheet.
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28
Bake for about 25 minutes or until souffle is brown and puffed.
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29
Serve immediately.
