- 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
- 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.
05/21/2018
recipepes.com
Caribbean Crab Souffle, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
