Caribbean Crab Souffle

A spicy crab souffle with celery, coconut, thyme, garlic.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 174 Calories

Ingredients

• 4 egg yolks
• 4 tablespoons unsalted butter
• 1 clove garlic, minced
• ground black pepper to taste
• 3 tablespoons unbleached all-purpose flour
• 6 egg whites, stiffly beaten
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon curry powder
• 0.5 teaspoon red pepper flakes
• 1.25 cups milk
• 0.5 pound crabmeat
• 0.5 cup sweetened, flaked coconut
• 0.33333334326744 cup celery tops
• 0.25 teaspoon fresh lemon juice

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

Step 2

Toast coconut in a non-stick skillet over low heat.

Step 3

In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.

Step 4

In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.

Step 5

Bake for 30 minutes or until golden, puffed and still moist inside.