LindsayDirections 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.**
Caribbean Crab Souffle Recipe
Ingredients
coconut,butter,celery,garlic,curry,thyme,red pepper,salt,black pepper,flour,milk,egg,crab,egg,lemon juice
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.**
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.**
