Caribbean Crab Souffle

Ingredients

• Servings: 8
• 1/2 cup sweetened, flaked coconut
• 4 tablespoons unsalted butter
• 1/3 cup celery tops
• 1 clove garlic, minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• ground black pepper to taste
• 3 tablespoons unbleached all-purpose flour
• 1 1/4 cups milk
• 4 egg yolks
• 1/2 pound crabmeat
• 6 egg whites, stiffly beaten
• 1/4 teaspoon fresh lemon juice

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 8 cup souffle dish.
• toast coconut in a non-stick skillet over low heat.
• 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.
• 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.
• bake for 30 minutes or until golden, puffed and still moist inside.