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    You are in: Home / Recipes / Circa 1886 Crabcake Souffle Recipe
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    Circa 1886 Crabcake Souffle

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Shawn C's Note:

    from the restaurant In Charleston SC

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    Ingredients:

    Yield:

    souffle

    Units: US | Metric

    Directions:

    1. 1
      • In a food processor, add the crabmeat, eggs, mustard and Old Bay seasoning. Puree this mixture.
    2. 2
      • With the processor still running, add just enough heavy cream to make the mixture creamy.
    3. 3
      • Fold in the jumbo lump by hand. Reserve crab soufflé mix.
    4. 4
      • Take the diced pineapple and red onion and mix together in a bowl.
    5. 5
      • Add a splash of vinegar and enough minced chives to add color to this and thoroughly mix together.
    6. 6
      • Season with salt and pepper.
    7. 7
      • Preheat the oven to 400 degrees.
    8. 8
      • Fill a 2 1/2 ring mold to the top with the crab soufflé mix.
    9. 9
      • Bake in the oven on wax paper for 12–15 minutes or until firm to the touch.
    10. 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. 11
      • Garnish the plate with the pineapple relish & serve.

    Ratings & Reviews:

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    Nutritional Facts for Circa 1886 Crabcake Souffle

    Serving Size: 1 (368 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 325.1
     
    Calories from Fat 141
    43%
    Total Fat 15.6 g
    24%
    Saturated Fat 4.7 g
    23%
    Cholesterol 558.0 mg
    186%
    Sodium 555.9 mg
    23%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 3.6 g
    14%
    Sugars 17.9 g
    71%
    Protein 21.2 g
    42%

    The following items or measurements are not included:

    crabmeat

    lump crabmeat

    Old Bay Seasoning

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