My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Ingredients
- 0.5 cups sweetened , flaked coconut
- 4 tablespoons unsalted butter
- 0.33 cups celery tops
- 1 clove garlic , minced
- 0.5 teaspoons curry powder
- 0.5 teaspoons dried thyme
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- ground black pepper to taste
- 3 tablespoons unbleached all-purpose flour
- 1.25 cups milk
- 4 eggs yolks
- 0.5 pounds crabmeat
- 6 eggs whites , stiffly beaten
- 0.25 teaspoons fresh lemon juice
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
-
2
Toast coconut in a non-stick skillet over low heat.
-
3
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.
-
4
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.
-
5
Bake for 30 minutes or until golden, puffed and still moist inside.
Nutrition Facts
Per serving
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