SOUFFLE CRAB

Yield: 4 or 6 servings

Individual ramekins

INGREDIENTS:

• 1 lb crabmeat, picked clean
• 4 pieces bacon, cooked
• 4 small shallots, fine dice
• 4 oz sour cream
• 1 tsp dry mustard
• 1 tsp bottled chili sauce
• 1 each egg, slightly beaten
• Mustard Seed Chef’s Kitchen Blend to taste

METHOD:

1. Make sure crab is shell free and place in bowl. One method to clean crabmeat is to place on sheet pan and place in medium oven for a few minutes. This will dry the shell particles and make them easier to see. Try and not break the crabmeat up too much. Lumps are a good thing!
2. Dice bacon finely and add to crab meat with shallots. Season with salt and pepper.
3. Divide this mixture into desired serving dishes. Can be an appetizer or lunch size portion.
4. Combine remaining ingredients and blend well. Spoon this over the top of the crab mixture in the dishes.
5. Sprinkle with Smoked Paprika and bake in hot oven (400 degrees) for 15 minutes or until heated through and topping is puffy and golden brown.
6. Serve immediately but can be held warm although it will fall somewhat.

NOTES:

• Mixture can be used to fill small pastry shells and baked for hors d’oeuvre size portions.
• Empty crab shells could be filled the same way for an appetizer course.
• Shrimp could be combined with the crab as an alternative.