Crab and Coconut Souffle Recipe

Crab And Coconut Souffle Recipe

Ingredients

• 1/2 C. sweetened flaked coconut
• 4 tbsp unsalted butter
• 1/3 C. celery top
• 1 garlic clove, minced
• 1/2 tsp curry powder
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• ground black pepper
• 3 tbsp unbleached all-purpose flour
• 1 1/4 C. milk
• 4 egg yolks
• 1/2 lb. crab meat
• 6 egg whites, stiffly beaten
• 1/4 tsp fresh lemon juice

Method

1. Set your oven to 400 degrees F before doing anything else and arrange a rack in the bottom of the oven
2. Grease an 8 C souffle dish
3. Heat a non-stick skillet over low heat and cook the coconut until toasted
4. In a medium skillet, melt the butter over low heat and cook the celery, garlic, thyme, curry powder, red pepper flakes, salt and pepper for about 3 minutes
5. Stir in the flour and cook for about 1 minute, stirring continuously
6. Increase the heat to medium
7. Stir in the milk and cook until mixture becomes thick, stirring continuously
8. Remove from the heat and keep aside to cool slightly
9. In the sauce, add the egg yolks, one at a time and beat until well combined
10. Stir in the crab meat and coconut
11. In a bowl, add the egg whites and lemon juice and with a mixer, beat until stiff, but not dry
12. Add 1/4 of the egg whites into the crab mixture and stir to combine
13. Gently, fold in the remaining whites
14. Transfer the mixture into the prepared souffle dish
15. Cook in the oven for about 30 minutes
16. Remove from the oven and serve immediately

Servings : 8

Full List of Souffle Recipes
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