Pumpkin Vermont Chevre and Jonah Crab Souffle

Total Time:
1 hr 55 min
Prep:
55 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 6 soup bowl pumpkins
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1/3 teaspoon cayenne pepper
  • Salt
  • Cracked black pepper
  • 6 eggs, separated, yolks reserved, whites whipped to stiff peak stage
  • 12 ounces Jonah crab meat
  • 2 sage leaves, chiffonade
  • 6 ounces Vermont chevre
Directions
  • Preheat oven to 350 degrees F.

  • Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.

  • Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth.

  • Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.

  • Pipe mixture back into pumpkin and bake for approximately 13 minutes.

  • Garnish with pumpkin top.


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