Double-Baked Crab and Toma Soufflés

1. Heat oven to 375°F
2. Butter and flour 24 mini ramekins or silicone molds
3. Carefully pick through the crab to ensure that there are no bits of shell. Refrigerate.
4. Sweat the onions and butter until golden and translucent.
5. Add the flour, stirring to prevent lumps. Cook over low heat for 3 minutes, stirring constantly.
6. Heat the milk and the chicken stock and slowly pour over the onion/flour mixture while constantly stirring for 3-5 minutes. The mixture should become quite thick.
7. Stir in the cheese.
8. Cool to room temperature.
9. Stir the egg yolks into the cooled onion mixture.
10. Gently fold in the crabmeat and chopped chives.
11. Whisk the egg whites to stiff peaks and fold into the crab and onion mixture.
12. Season to taste with salt and black pepper.
13. Gently spoon the mixture into the ramekins or silicone molds.
14. Bake for 30-40 minutes until puffed and golden brown.
15. Allow to cool for a few minutes. The soufflés will fall. Turn out into a shallow dish.
16. Cover with heavy cream and a generous handful of grated cheese.
17. Place under a broiler until the cheese is bubbling and brown. Serve immediately.

Yield: 24 mini soufflés

Credit: Chef Barbara Alexander