Caribbean Crab Souffle recipe
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Ingredients
- ½ cup sweetened, flaked coconut 4 tablespoons unsalted butter ⅓ cup celery tops 1 clove garlic, minced ½ teaspoon curry powder ½ teaspoon dried thyme ½ teaspoon red pepper flakes ½ teaspoon salt ground black pepper to taste 3 tablespoons unbleached all-purpose flour 1 ¼ cups milk 4 egg yolks ½ pound crabmeat 6 egg whites, stiffly beaten ¼ teaspoon fresh lemon juice
Nutrition Info
- 173.8 caloriescarbohydrate: 7.7 gcholesterol: 142.3 mgfat: 10.5 gfiber: 0.7 gprotein: 12.2 gsaturatedFat: 6.2 gservingSize: -sodium: 332.1 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Caribbean Crab Souffle
Directions
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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.