Crab, Corn & Potatoes Carbonara Souffle’

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 1 (2 1/8 ounce) package fully-cooked bacon, slices cut in 1/2 inch peices (divided)
• 6 scallions, sliced ( bottoms and green tops used separately)
• 1 red bell pepper, seeded & diced
• jalapeno pepper, seeded & diced
• 2 eggs
• 1/4 lb butter (divided) or 1/4 lb margarine (divided)
• 1 lb canned crabmeat or 1 lb fresh surimi crabmeat
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can corn niblets, drained
• 1 (8 1/2 ounce) package corn muffin mix, such as jiffy
• 1 (15 ounce) jar alfredo sauce
• 1 cup sour cream
• 1 ounce coarse grated parmesan cheese or 1 ounce romano cheese
• old bay seasoning

Recipe

• 1 preheat oven to 375°f.
• 2 brown potatoes and scallion bottoms with half the bacon with 1 tablespoons butter in a 12" cast iron or non-stick oven-proof skillet.
• 3 remove from heat (or transfer to 9" x 13" greased cassarole if skillet not oven-proof).,.
• 4 cover with crab meat, then pour alfredo sauce over and mix slightly. for a spicier version, sprinkle crab with 1 tablespoons old bay seasoning.
• 5 beat eggs, add rest of butter (melted), and creamed corn; mix together in bowl with corn muffin mix.
• 6 add diced red pepper and green scallion tops, the rest of the diced bacon, the corn niblets, and the sour cream to the mix. for the spicy version, mix in the diced jalapeno and the rest of the old bay seasoning. stir to mix well, then pour over top of crab and potatoes.
• 7 sprinkle top with grated cheese.
• 8 bake at 375f for about 50 minutes, until browned and firm.