Tuesday, November 11, 2014

Southwest Crab Soufflé

Sunday 26 October
We had eight or nine slightly tired poblanos from a trip to Jungle Jim's discount corner.  We had roasted them, but they fell into shreds, and couldn't be stuffed.  And we also had half a can of Trader Joe's crab.  So Jim and Joe got together (with the help of a cowboy named Monterey Jack and little Ms. Cilantro, from the garden) to produce a Southwestern crab soufflé.

Holt whipped up the ingredients according to his usual procedure, but for the New Mexican feel, used masa rather than flour.

It puffed up perfectly, and was moist and fluffy all at once, which is all you can ask of a soufflé.

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