Caribbean Crab Souffle Recipe
Summary
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 |
Nutrition Facts
Serving size
Calories 405 Calories from Fat 151
% Daily Value*
Total Fat 18 g27%
Saturated Fat 11 g55.1%
Trans Fat 0 g
Cholesterol 186.7 mg62.2%
Sodium 900.2 mg37.5%
Total Carbohydrates 24 g7.9%
Dietary Fiber 4.9 g19.6%
Sugars 11.7 g
Protein 36 g71.8%
Vitamin A 10.8% Vitamin C 15.8%
Calcium 14.6% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
