In this healthy recipe, lump crab takes centerstage in a light, airy souffle, served with a tangy carrot sauce, that’s low calorie and nearly guilt-free.
A graduate of the Culinary Institute of America, Scott Uehlein is the corporate chef at Canyon Ranch. Under his direction, Canyon Ranch was named Best Spa for Food by Gourmet magazine. He has been featured in Condé Nast Traveler and appeared on Food Network's Sara's Secrets. Uehlein is the author of Canyon Ranch Nourish and co-author of Canyon Ranch Cooks.