You are here

Caribbean Crab Souffle

Leith's picture
It is equally delicious made with lobster.
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Ground black pepper To Taste
  Unbleached all purpose flour 3 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Egg yolks 4
  Crabmeat 1⁄2 Pound
  Egg whites 6 , stiffy beaten
  Fresh lemon juice 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Caribbean
Course: 
Main Dish
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product, Vegetable
Preparation Time: 
35 Minutes
Cook Time: 
95 Minutes
Ready In: 
130 Minutes
Servings: 
6

Rate It

Your rating: None
2.625
Average: 2.6 (2 votes)