Zesty Crab Soufflé

Preheat oven to 375 F. Grease four 6-ounce ramekins with 1 tablespoon of the butter. Coat ramekins with a sprinkling of breadcrumbs. Shake off excess.

Melt the remaining 2 tablespoons of butter in a small saucepan on medium heat. Add shallots and garlic. Cook for 1 to 2 minutes, then add the scallion, salt, pepper, and cayenne towards the end. Do not allow this to brown. Add flour and whisk constantly until thick and smooth, just over 1 minute. Add milk, and whisk constantly until thickened. Remove from heat. Stir in cheese and crab meat. Allow to cool a couple minutes.

Whisk the egg yolks in a small bowl. Stir in a tablespoon of the crab sauce mixture. Add the egg yolk mixture back into the saucepan. Stir to incorporate. Set aside.

Place the egg whites into a medium-sized metal or glass bowl (do not use plastic). 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).

Add 1/3 of the egg whites into the saucepan. Using a rubber spatula, gently fold the whites into the crab mixture. Add another third of egg whites. Gently fold. Add the last third. Gently fold.

Evenly divide the mixture into the prepared ramekins. Place ramekins on a baking sheet. Bake for about 25 minutes or until soufflé is brown and puffed. Serve immediately.