One of my favorite is the Crab Souffle. Follow the same basic steps, but substitute the cheese with about half a pound of flaked, shredded or grounded cooked crab meat.
- 6-8 ounces of crab meat (check for bits of shell or membranes)
- 1 tablespoon dry white vermouth
- a pinch of paprika
Instead of mixing the cheese, mix in the crab, vermouth and paprika.
Variations: you can use small sprimps, or even smoked salmon for other sea-food type souffles. Feel free to experiment! I’d love to hear back from you if you find a variation you like…