Circa 1886 Crabcake Souffle

Submitted by Shawn C

"from the restaurant In Charleston SC"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 1 souffle

ingredients

• 354.88 ml crabmeat
• 354.88 ml lump crabmeat
• 3 eggs
• 29.58 ml mustard
• 22.18 ml Old Bay Seasoning
• heavy cream
• 236.59 ml pineapple, diced
• 29.58 ml 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.