Idaho® Potato & Crab Soufflé
Courtesy of Idaho Potato Commission 6 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
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| 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 |
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| 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 |
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| 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 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 .
