Circa 1886 Crabcake Souffle

• 1 12 cups crabmeat
• 1 12 cups lump crabmeat
• 3 eggs
• 2 tablespoons mustard
• 1 12 tablespoons Old Bay Seasoning
• heavy cream
• 1 cup pineapple, diced
• 2 tablespoons red onions, diced
• rice wine vinegar
• chives
• mango puree, optional garnish
• red pepper puree (roasted)

1. In a food processor, add the crabmeat, eggs, mustard and Old Bay seasoning.
2. Puree this mixture.
3. With the processor still running, add just enough heavy cream to make the mixture creamy.
4. Fold in the jumbo lump by hand.
5. Reserve crab souffle mix.
6. Take the diced pineapple and red onion and mix together in a bowl.
7. Add a splash of vinegar and enough minced chives to add color to this and thoroughly mix together.
8. Season with salt and pepper.
9. Preheat the oven to 400 degrees.
10. Fill a 2 1/2 ring mold to the top with the crab souffle mix.
11. Bake in the oven on wax paper for 1215 minutes or until firm to the touch.
12. Cover the bottom of your plate with the mango puree and red pepper puree and unmold the souffle onto the center of the plate.
13. Garnish the plate with the pineapple relish & serve.

crabmeat, lump crabmeat, eggs, mustard, bay seasoning, heavy cream, pineapple, red onions, rice wine vinegar, chives, mango puree, red pepper

Taken from www.food.com/recipe/circa-1886-crabcake-souffle-473214 (may not work)