Caribbean Crab Souffle

Name: Caribbean Crab Souffle
Yield: 8 portions
Ingredients: ¼ teaspoon fresh lemon juice; 6 egg whites; ½ pound fresh crabmeat, cartilage removed; 4 egg yolks; ½ cup unsweetened shredded coconut; 4 tablespoons (½ stick) unsalted butter; ⅓ cup minced celery leaves; 1 clove garlic, minced; ½ teaspoon curry powder; ½ teaspoon dried thyme leaves; ½ teaspoon dried red pepper flakes; ½ teaspoon salt; Freshly ground black pepper, to taste; 3 tablespoons unbleached all-purpose flour; 1¼ cups milk

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

You’ll be picturing aquamarine water and wind-surfers when you eat this moist and zesty crab soufflé. The sweet coconut tempers the hot spices.

Ingredients

½ cup unsweetened shredded coconut
4 tablespoons (½ stick) unsalted butter

Main course
Spicy

Method

Preheat the oven to 400°F, and butter an 8-cup soufflé dish. Set it aside.
Place a small nonstick skillet over low heat, and toast the coconut in it for 5 minutes. Set it aside.
Melt the butter in a saucepan over low heat. Stir in the celery,