Directions:
- • In a food processor, add the crabmeat, eggs, mustard and Old Bay seasoning. Puree this mixture.
- • With the processor still running, add just enough heavy cream to make the mixture creamy.
- • Fold in the jumbo lump by hand. Reserve crab soufflé mix.
- • Take the diced pineapple and red onion and mix together in a bowl.
- • Add a splash of vinegar and enough minced chives to add color to this and thoroughly mix together.
- • Season with salt and pepper.
- • Preheat the oven to 400 degrees.
- • Fill a 2 1/2 ring mold to the top with the crab soufflé mix.
- • Bake in the oven on wax paper for 12–15 minutes or until firm to the touch.
- • Cover the bottom of your plate with the mango puree and red pepper puree and unmold the soufflé onto the center of the plate.
- • Garnish the plate with the pineapple relish & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.43 Kcal (822 kJ) | ||
| Calories from fat | 53.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 88.57mg | 4% | |
| Potassium | 81.92mg | 2% | |
| Total Carbs | 7.12g | 2% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 27.09g | 54% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.58 Kcal (459 kJ) | ||
| Calories from fat | 30.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 9% | |
|---|---|---|---|
| Cholesterol | 45.66mg | 27% | |
| Sodium | 49.41mg | 4% | |
| Potassium | 45.7mg | 2% | |
| Total Carbs | 3.97g | 2% | |
| Sugars | 2.46g | 18% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 15.11g | 54% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 13.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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