Restaurants›Circa 1886 Restaurant›Petite Crab Cake Soufflé, Tomato Jam Recipe

Petite Crab Cake Soufflé, Tomato Jam Recipe

Inspired by Circa 1886 Restaurant
Time50m
Serves4

Indulge in our Petite Crab Cake Soufflé, a delightful blend of tender crab meat and fluffy soufflé, perfectly baked to a golden finish. Paired with a vibrant tomato jam that adds a touch of sweetness and acidity, this dish is a luxurious bite that captures the essence of coastal flavors in every mouthful.

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Ingredients

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Crab Cake Soufflé Ingredients

Method

Crab Cake Soufflé Directions

1

Prepare the Soufflé Dish

Preheat the oven to 375°F (190°C). Grease small ramekins or a soufflé dish with butter and set aside.

2

Mix the Base

In a bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, breadcrumbs, Old Bay seasoning, salt, and pepper. Mix until well combined.

3

Whisk the Eggs

In another bowl, whisk the eggs until frothy. Gently fold the egg mixture into the crab mixture until just combined.

4

Bake the Soufflés

Divide the crab mixture evenly among the prepared ramekins. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 20-25 minutes, or until the soufflés are puffed and golden.

5

Prepare the Tomato Jam

While the soufflés are baking, prepare the tomato jam by simmering diced tomatoes, sugar, vinegar, and spices in a small saucepan over medium heat until thickened, about 15-20 minutes.

6

Serve

Once the soufflés are done, remove from the oven and let cool slightly. Top each soufflé with a spoonful of tomato jam before serving.