Circa 1886 Crabcake Souffle |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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from the restaurant In Charleston SC Ingredients:
1 1/2 cups crabmeat |
1 1/2 cups lump crabmeat |
3 eggs |
2 tablespoons mustard |
1 1/2 tablespoons old bay seasoning |
heavy cream |
1 cup pineapple, diced |
2 tablespoons red onions, diced |
rice wine vinegar |
chives |
mango puree, optional garnish |
red pepper puree (roasted) |
Directions:
1. • In a food processor, add the crabmeat, eggs, mustard and Old Bay seasoning. Puree this mixture.
2. • With the processor still running, add just enough heavy cream to make the mixture creamy.
3. • Fold in the jumbo lump by hand. Reserve crab soufflé mix.
4. • Take the diced pineapple and red onion and mix together in a bowl.
5. • Add a splash of vinegar and enough minced chives to add color to this and thoroughly mix together.
6. • Season with salt and pepper.
7. • Preheat the oven to 400 degrees.
8. • Fill a 2 1/2 ring mold to the top with the crab soufflé mix.
9. • Bake in the oven on wax paper for 12–15 minutes or until firm to the touch.
10. • Cover the bottom of your plate with the mango puree and red pepper puree and unmold the soufflé onto the center of the plate.
11. • Garnish the plate with the pineapple relish & serve.
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