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Idaho® Potato and Crab Soufflé

Idaho® Potato and Crab SouffléRecipe by Jennifer Aranas, Chef, Writer, Chicago, Illinois.

Recipe Ingredients:

Crab Filling:
1 cup cooked crabmeat
1/4 cup sweet bell peppers, small dice
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup onions, caramelized and chopped
1 tablespoon Thai chile sambal
2 tablespoons Oyster sauce

Potato Soufflé
8 ounces mashed Idaho russet potatoes*
3 ounces freshly grated Parmesan cheese
2 tablespoons heavy cream
2 egg yolks
2 egg whites, stiffly beaten
Salt and ground black pepper to taste

Cooking Directions:

  1. For 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. For 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. For Assembly: Divide soufflé mixture among 6 well-buttered 3-ounce ramekins. Cover with potato batter. Sprinkle with Parmesan cheese and bake at 350°F (175°C) for 15 to 20 minutes.
  4. To Plate: Unmold each soufflé onto an appetizer-sized plate. Can be served with a roasted red pepper and chili-oil mayonnaise.

Makes 6 servings.

*Use fresh or processed Idaho® Potatoes.

Recipe and photograph courtesy of the Idaho Potato Commission.