Idaho® Potato & Crab Souffle

Idaho® Potato & Crab Souffle

Jennifer Aranas

Chicago, IL

Yield: Serves 6



  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.