Caribbean Crab Souffle
|Sweetened, flaked coconut||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon|
|Celery tops||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Unbleached all purpose flour||3 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||6 , stiffy beaten|
|Fresh lemon juice||1⁄4 Teaspoon|
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.