INGREDIENTS:Crab Filling: 1 cup cooked crab meat ¼ cup brunoise sweet bell peppers 1 tsp. garlic, minced 1 tsp. ginger, minced ¼ cup onions, caramelized and chopped 1 Tbsp. chiles 2 Tbsp. oyster saucePotato Souffle: 8 ounces mashed Idaho® russet potatoes 3 ounces Parmesan cheese, grated 2 Tbsp. whipped cream 2 egg yolks 2 egg whites, stiffly beaten as needed, salt and pepper DIRECTIONS:For crab filling: Place crab in a bowl. Saute remaining filling ingredients until peppers are slightly ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.