Idaho® Potato & Crab Soufflé

Courtesy of Idaho Potato Commission

Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.

Crab Filling:
* 1 c. cooked crabmeat
* 1/4 c. sweet bell peppers, small dice
* 1 tsp. garlic, minced
* 1 tsp. ginger, minced
* 1/4 c. 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

1. Crab Filling: Place crab in a bowl. Sauté remaining ingredients until peppers are slightly wilted (about 5 min.). 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 min.
4. Plate: Unmold each soufflé onto an appetizer-sized plate. Can be served with a roasted red pepper and chili-oil mayonnaise.

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