CRAB SOUFFLE FILLING
In our June 2013 Dinner Show we put this filling into hollowed out corn muffins. The souffle is light and soft while the muffin provides texture and spice. Alternately the filling can be spooned and baked in individual souffle cups. Just plan to eat them immediately after they come out of the oven.
8 ounces crab meat, well picked for shells, drained but left in whole pieces
- 2 tablespoon piquillo peppers, chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons mayonnaise
- 1/2 cup sharp cheddar or Swiss cheese, shredded
- 2 egg whites, whipped mid peaks, not dry
Preheat oven to 375 º F. Butter 4-6 ramekins or bake the corn muffins, if using as a vessel instead.
Combine crab, piquillo peppers, mustard, mayo and cheese and toss together. Whip egg whites and fold into the crab, being careful not to break up the crab pieces.
Spoon evenly into buttered individual souffle dishes or into hollowed corn jalapeno muffins. Bake 7-12 minutes or until souffle is brown on top and heated all the way through.
Chef Note: To hollow out the muffin, we sliced off the top; removed the center to leave a large opening. Filled the opening over full, and baked it immediately. So the muffin top was actually crab filling.