Crab Soufflé Roulade- Perfect Valentine Meal

Need an impressive and delicious Valentines Day recipe? Look no further than my Crab Soufflé Roulade. This recipe will impress your special someone at first sight and keep them impressed thru the last bite. 


Testing my #valentinesday meal, #recipe on the blog tomorrow! Dungeness crab & spinach soufflé roulade!

A photo posted by Shaun Myrick (@shaunmyrick) on

I could write up a whole blog about this dish but instead all I have to say are Soufflé, Dungeness Crab, Mushrooms and Hollandaise sauce what more do you need to know! 

The leftovers can easily be sliced and heated up for breakfast the next day too! 


My crab soufflé roulade heats up wonderfully for a quick delicious breakfast!

A photo posted by Shaun Myrick (@shaunmyrick) on

how good is that

Crab Soufflé Roulade
Serves 4
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  1. 1 1/2 cups whole milk, heated
  2. 1/2 stick of unsalted butter
  3. 5 tablespoons all purpose flour
  4. 5 eggs, separated
  5. 1 cup grated Parmesan
  6. pinch of salt & pepper
  1. 2 cups grated Gruyere or Swiss cheese
  2. 8 cremini mushrooms, diced
  3. 1 shallot, minced
  4. 3 cloves garlic, minced
  5. olive oil
  6. 1 8oz bag of baby spinach
  7. 1/2 pound fresh Dungeness crab
  8. salt and pepper
  9. drizzle of 1/2 & 1/2
  10. Parmesan cheese
For soufflé
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat and spray with cooking spray.
  2. Melt the butter in a saucepan over medium heat, once melted stir in the flour. Whisk until the flour is fully incorporated and makes a nice roux, about 1 min. Slowly add the warm milk and whisk to incorporate, continue to whisk for a minute or two once all milk has been incorporated.
  3. Whisk a few spoonfuls of warm milk mixture into the egg yolks to temper. Then add the egg yolk mixture to the milk mixture and whisk together. Season with salt and pepper.
  4. In a mixer whisk the egg whites with a pinch of salt until firm peaks develop.
  5. Fold the egg whites into the egg yolk mixture in three batches. Fold gently so that the egg whites don't deflate. Fold in 1/2 the cheese.
  6. Spread mixture out onto to baking sheet and with a spatula gently press it out evenly. Sprinkle with the remaining cheese. Bake for 15 minutes, remove from oven and allow to cool.
For Filling
  1. In a sauté pan over medium heat, add the olive oil, garlic and shallot and sauté until translucent but not burnt. Add in the diced mushrooms and sauté until tender and liquids evaporate. Season with salt and pepper. Add the baby spinach in two batches and allow it to wilt and liquid to evaporate.
  2. Tilt pan an allow any remaining liquid to drain from mixture.
  3. Mix mushroom mixture with Dungeness crab.
To Assemble
  1. Sprinkle 1/2 the cheese on the soufflé base, spread the filling out on to the soufflé base and then top with remaining grated cheese.
  2. Starting with the narrow end gently roll the soufflé base into a jelly roll. If the base has stuck to the parchment just gently pull parchment away.
  3. Take rolled soufflé and gently place it back in the middle of the parchment lined baking sheet. Drizzle top with a little 1/2 & 1/2 and sprinkle with the Parmesan cheese.
  4. Bake in 400 degree oven for 20 minutes until golden and heated thru.
  5. Remove from oven and gently slice into slices. Serve with a drizzle of Hollandaise sauce!
Shaun Myrick
Hollandaise Sauce
Yields 1
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  1. 1 stick of unsalted butter, cut into 1/2 inch cubes
  2. 4 egg yolks
  3. 1/2 lemon, juiced
  4. salt
  5. Hot water to thin if needed.
  1. Whisk together the egg yolks and lemon juice over low heat until combined.
  2. Add in a cube or two of butter at a time and whisk to melt and incorporate.
  3. Continue with the remainder of the butter until you have a nice sauce.
  4. Season to taste with salt.
  5. If sauce is to thick, you can add a little hot water to thin.
Shaun Myrick

Wine Pairing:

My go to wine pairing with a dish like this would be a sparkling wine. I love a good blanc de blanc sparkling wine, which is made from Chardonnay grapes. Patterson Cellars in Woodinville makes a great Blanc de Blanc. Iron Horse Vineyards also has a great Blanc de Blanc and it helps support the National Geographic’s Ocean Initiative, so you can feel good in many ways while enjoying it!

Here are some photos from each step:

Whipped Egg Whites

Soufflé Base after baking, with the sprinkling of Gruyere cheese.

The filling mixture.

The filling and cheese spread out on Soufflé base.

Starting to roll!

All rolled up, next up 1/2 & 1/2 and Parmesan before baking in oven.

Golden finished soufflé just needs Hollandaise sauce now!

Please forgive my photos, lighting in my kitchen is terrible this time of year, no matter what photos look like give this recipe a try, it’s DELICIOUS!

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