Idaho® Potato & Crab Souffle

Ingredients

• 1 cup Cooked crabmeat
• ¼ cut brunoise cut Sweet bell peppers
• 1 tsp Garlic, minced
• 1 tsp Ginger, minced
• ¼ cup Onions, caramelized and chopped
• 1 Tbsp Thai chile sambal
• 2 Tbsp Oyster sauce

• 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

Directions

1. 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.
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 minutes.
4. Plate: Unmold each soufflé onto an appetizer-sized plate. Can be served with a roasted red pepper and chili-oil mayonnaise.