Pumpkin Vermont Chevre and Jonah Crab Souffle Recipe

Name: Pumpkin Vermont Chevre and Jonah Crab Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Cut top off of pumpkins.
3
Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.
4
Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell.
5
Puree flesh in food processor until smooth.
6
Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper.
7
Cook with low heat until dry.
8
Remove from heat, add egg yolks and transfer to a stainless steel bowl.
9
Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.
10
Pipe mixture back into pumpkin and bake for approximately 13 minutes.
11
Garnish with pumpkin top.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 soup bowl pumpkins, 1 tablespoon butter, 2 tablespoons all-purpose flour, 1/3 teaspoon cayenne pepper, and more.

Yes, Pumpkin Vermont Chevre and Jonah Crab Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Vermont Chevre and Jonah Crab Souffle

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