Idaho® Potato and Crab Soufflé
Recipe by Jennifer Aranas, Chef, Writer, Chicago, Illinois.
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
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
- 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.
- 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.
- 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.
- 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.