Bertolli

Charleston Seafood Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401
843-853-7828

Crabcake Soufflé

Serves 12-15

Ingredients for Crabcake Souffle

1 1/2 cup Special Crabmeat
1 1/2 cup Jumbo Lump Crabmeat
3 Eggs
2 tbsp Mustard
1 1/2 tbsp Old Bay
Heavy Cream
Mango Puree
Roasted Red Pepper Puree
1 cup Pineapple, diced
2 tbsp Red Onion, diced
Rice Wine Vinegar
Chives

Method for Crabcake Souffle

• In a food processor, add the special crabmeat, eggs, mustard and Old Bay seasoning. Puree this mixture.
• With the processor still running, add just enough heavy cream to make the mixture creamy.
• Fold in the jumbo lump by hand. Reserve crab soufflé mix.
• Take the diced pineapple and red onion and mix together in a bowl.
• Add a splash of vinegar and enough minced chives to add color to this and thoroughly mix together.
• Season with salt and pepper.
• Preheat the oven to 400 degrees.
• Fill a 2 1/2 ring mold to the top with the crab soufflé mix.
• Bake in the oven on wax paper for 12–15 minutes or until firm to the touch.
• Cover the bottom of your plate with the mango puree and red pepper puree and unmold the soufflé onto the center of the plate.
• Garnish the plate with the pineapple relish & serve.

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