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 .
