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Potato and Crab Souffle

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
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 wilted (about 5 minutes). Add to crab meat and allow to cool.

For potato souffle: Mix all ingredients together until smooth, being careful not to over-mix, which will deflate egg whites. To assemble, place a small spoonful of crab in the bottom of a well-buttered ramekin. Cover with potato batter. Sprinkle with Parmesan cheese and bake at 350°F for 15-20 minutes. SERVINGS:6 servings From:Chef Jennifer Aranas, Rambutan, Chicago PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION

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