Sorrel-and-Crab Souffle
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 1teaspoon canola oil
- 1large baking potato (8 ounces)
- 5packed cups sorrel, stemmed, washed and dried
- ½pound lump crab meat, picked over for cartilage
- 1teaspoons kosher salt
- Freshly ground pepper to taste
- 7egg whites
Nutritional analysis per serving (6 servings)
98 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
- Step 2
Peel and cube the potato and boil until tender. Drain and place in a food processor. Add the sorrel and puree.
- Step 3
Scrape the puree into a bowl and stir in the crab meat, salt and pepper. Stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the crab mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.
Private Notes
Comments
Interesting, but needs something...spice, cheese????