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Idaho® Potato & Crab Soufflé
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
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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

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
What to do:
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 .
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