Caribbean Crab Souffle

Cooking Recipes Catalogue
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A spicy crab souffle with celery, coconut, thyme, garlic.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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.