Preheat oven to 350°. Grease 6-8 (4-ounce) ramekins (or one large, 2.3-quart souffle dish) with butter and dust with flour; place on a shallow baking sheet and set aside.

For Base, sweat first three ingredients in a large non-stick pan. When soft, fold in crab and cook on medium for 2-3 minutes. Add spices and cook 2-3 minutes longer. Add the flour and stir to make a paste. Add the lemon juice and milk and cook until it begins to bubble lightly. Remove from heat.

In a Vita-Mix or blender, puree corn with yolks until smooth like a batter, thinning with stock, if needed. Remove from blender and in a large mixing bowl, fold in herbs and crab/vegetable mixture until it resembles a lumpy cake batter. Season with salt to taste.

Whip whites on high to soft peaks, then add tartar and salt, until stiff peaks. Do not over whip. Fold whites and base together in thirds until just combined. Immediately spoon mixture into prepared ramekins, smooth leveling with offset metal spatula. Clean rim by encircling with thumb around the lip of the ramekin. Return to baking sheet, evenly spaced and cook 20-25 minutes for small, 40 minutes for large. Dust lightly with paprika when removed from oven.

When souffles are completed baking, gently but quickly place the ramekins (or portion of souffle) onto individual plates along with a generous serving of greens and vegetables.

Wine Suggestion: dry and minerally white wines from Alsace, Bordeaux, northern Italy and coastal Spain will complement the crab, herbs and corn in the recipe.

Recipe by Chef Robert Lhulier, Robert Lhulier Cuisine