HERE’S a recipe from LUKE STUART’S Simply Fish course Crab Soufflés (Serves 4) These soufflés are light and rich tasting, it is also accompanied by a sauce made from the brown meat.

White and brown meat removed from a 1lb crab.

Reserve all the pieces of shell from legs and claws 30g Butter ½ carrot, f ch ½ celery stick, f ch ½ onion, f ch 2 tomatoes, chopped 2 fl oz white wine 400ml fish stock 20 g plain flour 100ml milk 2 eggs, separated 1 tbsp parmesan, grated Pinch paprika 30 ml double cream ½ tsp ketchup S&P Melted butter and breadcrumbs, for ramekins Method Pre heat the oven and tray, Gas 7, 220c Stock: Melt half the butter and add the vegetables, sweat gently for 5 minutes.

Stir in the shell and add the tomatoes, white wine and stock and simmer for 30 minutes.

Strain the mixture through a fine sieve into another pan and take out 100ml for the soufflés. Boil the remaining liquid until only 2 fl oz remain.

Grease and line 4x200ml (7 fl oz) ramekin dishes with melted butter. Dust with breadcrumbs.

Panada (soufflé filling): Melt the remaining butter (15g) in a pan, add the flour and cook gently for 1 minute. Remove the pan from the heat and gradually add the 100ml of reserved stock and milk.

Return the pan to the heat and bring to the boil stirring all the time.

Simmer gently for 2-3 minutes to remove the starch. Allow to cool slightly, before stirring in the yolks, cheese, cayenne, 100g (4oz) white crab meat and season to taste.

To complete the souffle: Whisk the egg whites in a large bowl until they form soft peaks.

Transfer the crab mixture to another large bowl and loosen with a spoonful of egg whites.

Carefully fold in the remaining egg whites. Spoon into the prepared ramekins, put them on a hot tray and bake for 12-15 minutes until risen and golden.

To finish: While the soufflés are cooking mix the brown meat with the reduced stock, cream and tomato ketchup. Strain through a fine sieve into a pan and gently heat through.

When the soufflés are cooked, quickly part each soufflé and pour on the brown crab sauce, serve at once.

White Pepper’s Top Tip- Running your thumb around the edge of the ramekin before baking will help the soufflé to rise evenly. Variations- Replace the crab with a combination of cheeses or cooked and flaked smoked haddock and serve with roast baby tomatoes.