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Circa 1886 Crabcake Souffle

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“from the restaurant In Charleston SC”
READY IN:
30mins
YIELD:
1 souffle
UNITS:
Metric

Ingredients Nutrition

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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