New Year’s Souffle

If you can’t find fresh crab or are not a fan, finely chopped shrimp is a good substitute; just saute in butter until all the liquid has evaporated, and cool before using. This recipe is designed to work in a 2- quart, high- sided ramekin or a 2- quart pot that is oven safe. The souffle batter should fill most of your vessel, leaving about 1 inch of space below the lip. The butter sauce can be made while the souffle is baking.

Serves 24

6 tablespoons unsalted butter, plus more for lining the dish, divided 1 Meyer lemon, seeded and finely chopped, divided 2 garlic cloves, minced or grated finely Sea salt 3 tablespoons all- purpose flour 1 cup milk 4 ounces cooked crabmeat

4 ounces firm Cowgirl Creamery Mount Tam or other bloomy- rind triple cream cow’s milk cheese chopped into ¼ - inch chunks, divided

5 large eggs, room temperature, separated ¼ teaspoon cream of tartar ½ teaspoon fennel seeds 3 tablespoons chives, cut into 1- inch- long pieces

Instructions: Adjust oven rack to middle position and heat to 375 degrees. Lightly butter the bottom and sides of a 8- inch- round 2- quart souffle ramekin or 2- quart pot. Set in the refrigerator while you cook the lemon and garlic.

In a medium- size pot, melt 1 tablespoon of the butter over medium heat. Add 2⁄

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of the chopped lemon, garlic and 1 teaspoon salt and cook, stirring occasionally until the lemon is soft and all the liquid has evaporated, about 5 minutes. It should taste pungent and very salty, like warm preserved lemon. Transfer to a small bowl and let cool.

Melt 3 tablespoons of butter in the same pot over medium heat. Once melted, add the flour and cook for 30 seconds, stirring vigorously with a wooden spoon to break down any pesky flour pockets. Then add the milk in a slow, steady stream, stirring vigorously to incorporate. Once it’s thickened, turn off heat. Let cool for 5 minutes and then stir in half the cheese, and once it’s melted, stir in the salted lemon- garlic mixture. Last, stir in the egg yolks until incorporated and golden. Keep mixture nearby while you whisk the egg whites.

Using a stand mixer fitted with whisk, whip egg whites and cream of tartar on medium speed until it starts to foam, about 30 seconds. Increase the speed to high and whip until stiff peaks form, 3 to 4 minutes. Turn down the speed to medium and add cheese- egg yolk mixture and continue to whip until fully combined, about 15 seconds. Turn off speed and gently fold more, to incorporate whites, as needed. Take the buttered ramekin or pot out of the refrigerator and place 1⁄ of the souffle

3 batter in an even layer. Place half of the remaining cheese and half of the crabmeat on the batter and then add another 1⁄ of the batter onto the crabmeat and

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cheese. Repeat this once more with the remaining crabmeat and cheese, ending with the remaining souffle batter in an even layer. Bake until the souffle has puffed up with golden brown edges and is slightly jiggly in the center, about 35- 40 minutes. Serve immediately with the butter sauce.

Butter sauce: While the souffle is baking, melt the remaining 2 tablespoons butter, remaining 1⁄ lemon, fennel seeds, ¼ teaspoon salt and 1 teaspoon water over

3 medium heat. Cook until butter has melted and the lemon has slightly softened, about 5 minutes. Keep in a warm spot and stir in chives when ready to serve.