Pumpkin Vermont Chevre and Jonah Crab Souffle
- 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
- 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.
pumpkins, butter, flour, cayenne pepper, salt, pepper, eggs, crab meat, sage, chevre
Taken from www.foodnetwork.com/recipes/pumpkin-vermont-chevre-and-jonah-crab-souffle-recipe.html (may not work)