Potato and Crab Souffle

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 sauce

Potato Souffle:
8 ounces mashed Idaho® russet potatoes
3 ounces Parmesan cheese, grated
2 Tbsp. whipped cream
2 egg yolks

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