Caribbean Crab Souffle Recipe

It is equally delicious made with lobster.
Caribbean Crab Souffle picture


Preparation Time35 MinCooking Time1 Hr 35 Min
Ready In2 Hr 10 MinDifficulty LevelBit Difficult
Health IndexAverageServings6
Interest Group


 Sweetened, flaked coconut1⁄2 Cup (8 tbs)
 Unsalted butter4 Tablespoon
 Celery tops1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), minced
 Curry powder1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Red pepper flakes1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground black pepper To Taste
 Unbleached all purpose flour3 Tablespoon
 Milk1 1⁄4 Cup (20 tbs)
 Egg yolks4
 Crabmeat1⁄2 Pound
 Egg whites6 , stiffy beaten
 Fresh lemon juice1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 308 Calories from Fat 152

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 186.7 mg

Sodium 577.2 mg24%

Total Carbohydrates 22 g7.2%

Dietary Fiber 4.9 g19.6%

Sugars 10.4 g

Protein 16 g31.1%

Vitamin A 10.8% Vitamin C 15.8%

Calcium 13% Iron 7.7%

*Based on a 2000 Calorie diet


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.