Recipe courtesy of Jeffrey Weiss
Pumpkin Vermont Chevre and Jonah Crab Souffle
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 274
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 233
- Sodium
- 852
- Total: 1 hr 55 min
- Prep: 55 min
- Cook: 1 hr
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.