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Idaho® Potato & Crab Souffle

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Posted By: MomsDiner
Posted In:  Appetizers
Page Views:  4113 views
Preparation Time:  35 minutes
Cooking Time:  15 minutes
Course: appetizers
Cusine: north american

Ingredients

Recipe courtesy of Jennifer Aranas, Chef, Writer, Chicago, IL

Yield: Serves 6


Crab Filling:

  • 1 cup Cooked crabmeat

  • 1/4 cut brunoise cut Sweet bell peppers

  • 1 tsp Garlic, minced

  • 1 tsp Ginger, minced

  • 1/4 cup Onions, caramelized and chopped

  • 1 Tbsp Thai chile sambal

  • 2 Tbsp Oyster sauce

Potato Soufflé:

  • 8 oz Mashed Idaho russet potatoes*

  • 3 oz Parmesan cheese, grated

  • 2 Tbsp Heavy cream

  • 2 Egg yolks

  • 2 Egg whites, stiffly beaten

  • Salt and pepper to taste

    * use fresh or processed Idaho® Potatoes

Directions

 

  1. Crab Filling: Place crab in a bowl. Sauté remaining ingredients until peppers are slightly wilted (about 5 minutes). Add to crab meat and allow to cool.

  2. Potato Soufflé: Mix all ingredients together until smooth, being careful not to over mix, which will deflate egg whites. Gently add crab mixture to potato soufflé.

  3. Assembly: Divide soufflé mixture among 6 well-buttered 3-oz ramekins. Cover with potato batter. Sprinkle with Parmesan cheese and bake at 350°F for 15-20 minutes.

  4. Plate: Unmold each soufflé onto an appetizer-sized plate. Can be served with a roasted red pepper and chili-oil mayonnaise.

Source: www.IdahoPotato.com

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