Cajun Crab Souffle

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Tools: Pro Slicer/Grater or Roto Food Cutter or Food Processing Attachment/Balloon Whisk

Method

1. Butter a 1.3 litre (2¼ pint) soufflé dish and sprinkle the Parmesan cheese over the base and sides to coat evenly. Preheat the oven to 180°C/350°F/Gas 4.
2. Fit the coarse shredding plate to the High Speed Slicer Shredder or Food Processing Attachment or the coarse shredding drum to the Slow Speed Slicer Shredder and grate the Cheddar cheese. Melt the butter in a saucepan and stir in the flour to form a smooth paste.
3. Remove from the heat and gradually stir in the milk. Return to the heat and slowly bring to the boil, stirring continuously until the sauce thickens. Remove from the heat and stir in the Cajun spices, anchovy essence and grated Cheddar cheese.
4. Gradually beat in the egg yolks, and then add the crab, lime juice, salt and freshly ground black pepper, stirring to combine.
5. Using the Whisk at maximum speed, whisk the egg whites until they form soft peaks. Mix one large spoonful of egg white into the sauce, to lighten it. Using a metal spoon, gently fold in the remaining egg whites so as to retain as much air as possible.
6. Pour the soufflé mixture into the prepared dish; it should come about three-quarters of the way up the dish. Stand the dish on a baking sheet and bake for about 30 minutes, until brown, well risen and just firm to the touch. Serve immediately.