Sorrel-and-Crab Souffle

• 1 teaspoon canola oil
• 1 large baking potato (8 ounces)
• 5 packed cups sorrel, stemmed, washed and dried
• 1/2 pound lump crab meat, picked over for cartilage
• 1 teaspoons kosher salt
• Freshly ground pepper to taste
• 7 egg whites

1. Preheat the oven to 350 degrees.
2. Use the oil to coat a 2-quart souffle dish.
3. Set aside.
4. Peel and cube the potato and boil until tender.
5. Drain and place in a food processor.
6. Add the sorrel and puree.
7. Scrape the puree into a bowl and stir in the crab meat, salt and pepper.
8. Stir in 3 of the egg whites.
9. Whip the remaining whites to soft peaks and gently fold them into the crab mixture.
10. Pour into the prepared dish and bake until set, about 40 minutes.
11. Spoon onto plates and serve immediately.

canola oil, baking potato, sorrel, crab meat, kosher salt, freshly ground pepper, egg whites

Taken from cooking.nytimes.com/recipes/9133 (may not work)