Idaho® Potato & Crab Souffle


  • 1 cup cooked crabmeat
  • 1/4 cut brunoise cut sweet bell peppers
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup onions, caramelized and chopped
  • 1 tablespoon Thai chile sambal
  • 2 tablespoon oyster sauce

    Potato Soufflé
  • 8 oz Mashed Idaho® russet potatoes*, fresh or processed
  • 3 oz Parmesan cheese, grated
  • 2 tablespoon heavy cream
  • 2 egg yolks
  • 2 egg whites, stiffly beaten
  • Salt and pepper to taste


  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.
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Yield: Serves 6

Jennifer Aranas

Chicago, IL

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