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Circa 1886 Crabcake Souffle

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Ingredients

Adjust Servings:
1 1/2 cups crabmeat
1 1/2 cups lump crabmeat
3 eggs
2 tablespoons mustard
1 1/2 tablespoons old bay seasoning
heavy cream
1 cup pineapple, diced
2 tablespoons red onions, diced
rice wine vinegar
chives
mango puree, optional garnish
red pepper puree (roasted)

Nutritional information

325.1
Calories
141 g
Calories From Fat
15.7 g
Total Fat
4.8 g
Saturated Fat
558 mg
Cholesterol
556 mg
Sodium
26.2 g
Carbs
3.6 g
Dietary Fiber
17.9 g
Sugars
21.3 g
Protein
368g
Serving Size

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Circa 1886 Crabcake Souffle

Features:
    Cuisine:

    from the restaurant In Charleston SC

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Circa 1886 Crabcake Souffle, from the restaurant In Charleston SC, from the restaurant In Charleston SC


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    Steps

    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.

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    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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