Souffle, . . . done a different way

I made a crab and cheese souffle yesterday.  It was very good, just different.  "Richer" is how I would describe it.  It was heavier in weight and had less volume than my regular souffle.    Maybe I am a cheese souffle snob, but I like them plain with gruyere and egg whites and a few other ingredients.  This one was a little too heavy for me.  I'm not saying that I would never make it again.  I would just be more inclined to use the recipe I normally use (which is listed here under the Food and Recipes page).

Crab and Cheese Souffle

I have provided the recipe for this souffle under the Food and Recipe page also.  I suggest you try it and then decide for yourself which is more to your liking.