Ingredients
-
1 1/2
-
1 1/2
-
3
-
2
-
1 1/2
-
-
1
-
2
-
-
-
-
-
-
-
Directions
Circa 1886 Crabcake Souffle, from the restaurant In Charleston SC, from the restaurant In Charleston SC
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Steps
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1
Done
|
in a Food Processor, Add the Crabmeat, Eggs, Mustard and Old Bay Seasoning. Puree This Mixture. |
|
2
Done
|
With the Processor Still Running, Add Just Enough Heavy Cream to Make the Mixture Creamy. |
|
3
Done
|
Fold in the Jumbo Lump by Hand. Reserve Crab Souffl Mix. |
|
4
Done
|
Take the Diced Pineapple and Red Onion and Mix Together in a Bowl. |
|
5
Done
|
Add a Splash of Vinegar and Enough Minced Chives to Add Color to This and Thoroughly Mix Together. |
|
6
Done
|
Season With Salt and Pepper. |
|
7
Done
|
Preheat the Oven to 400 Degrees. |
|
8
Done
|
Fill a 2 1/2 Ring Mold to the Top With the Crab Souffl Mix. |
|
9
Done
|
Bake in the Oven on Wax Paper For 1215 Minutes or Until Firm to the Touch. |
|
10
Done
|
Cover the Bottom of Your Plate With the Mango Puree and Red Pepper Puree and Unmold the Souffl Onto the Center of the Plate. |
|
11
Done
|
Garnish the Plate With the Pineapple Relish & Serve. |
