I’ve been wanting to make these soufflés for quite a while. I wasn’t sure how they would turn out. I used my favorite canned crab from Costco (in the black can, refrigerated section). I had to buy lemon thyme since the stuff I was growing died.
– These were really easy to make, and not too time consuming. The base can be made ahead of time, which would save quite a bit of time. I liked them. They were really light and the flavors worked well together. I don’t think it’s something I must make again very soon, though.
– The butter sauce was good, but neither Larry and I thought it went well with the soufflés. It overpowered the delicate flavors. I didn’t have chervil, so I used the parsley and tarragon option. Really, it just tasted like a tarragon sauce. I think it would be good with a white fish.
– I had picked up some really nice red carrots at the Ferry Plaza farmer’s market yesterday. Unfortunately, once the carrots are peeled they look just like regular carrots. I think the flavor is a bit deeper than regular carrots, but the visual appeal was lost. I don’t know how the glazed carrots would be with unpeeled carrots.

• Crab and Lemon Thyme Soufflés (Food and Wine, July 1999)
• Chervil Butter Sauce (Food and Wine, July 1999)
• Glazed Carrots (Fine Cooking #42, January 2001 p.24)

Wine: Forth 2002 Sauvignon Blanc (Mendocino County, California). My instant pick for pairing with the soufflés. I consulted Andrea Immer’s Great Tastes Made Simple after I had chosen the wine, and she suggests a Riesling or a New Zealand Sauvignon Blanc for light crab dishes. The Forth was perfect with it.