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Chocolate and Orange Fondant Recipe
two muffins sitting on top of a metal pan
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nigellaeatseverything.com

French Recipe: Twice-Baked Crab Soufflés - From France, With Love

50min · 4 servings
Moussey and light and luscious, and most importantly easy, these twice-baked crab soufflés sound fancy but they're in fact a doddle. Just don't tell anyone!
nigellaeatseverything
Ally | Recipes & Stories from my French kitchen

Ingredients

Seafood
• 100 g Crabmeat, canned
Produce
• 1/2 tsp Chilli flakes
• 2 tbsp Herbs, mixed fresh
• 1/4 Lemon, Zest of
Refrigerated
• 3 Eggs
Condiments
• 1 tsp Dijon mustard
Baking & Spices
• 35 g Flour
• 1 Sea salt and freshly ground black pepper
Dairy
• 35 g Butter, unsalted
• 4 tbsp Creme fraiche
• 80 g Emmental or gruyere, grated
• 170 ml Milk

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