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 calories
carbohydrate: 7.7 g
cholesterol: 142.3 mg
fat: 10.5 g
fiber: 0.7 g
protein: 12.2 g
saturatedFat: 6.2 g
servingSize: -
sodium: 332.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

  2. Toast coconut in a non-stick skillet over low heat.

  3. 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.

  4. 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.

  5. Bake for 30 minutes or until golden, puffed and still moist inside.

Recipe Yield

8 servings

Recipe Note

My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.

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