Pumpkin Vermont Chevre And Jonah Crab Souffle
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter2 tbsps
All-Purpose Flour1 tsp
Cayenne Pepper1
Salt340 g
Crab Meat (jonah)170 g
Chevre (vermont)Directions:
1
Preheat oven to 350 degrees F
2
Cut top off of pumpkins
3
Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes
4
Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell
5
Puree flesh in food processor until smooth
6
Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper
7
Cook with low heat until dry
8
Remove from heat, add egg yolks and transfer to a stainless steel bowl
9
Raise oven temperature to 375 degrees F
10
Fold in crab, sage, chevre, and egg whites
11
Pipe mixture back into pumpkin and bake for approximately 13 minutes
12
Garnish with pumpkin top