Caribbean Crab Souffle

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. 1

   Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

2. 2

   Toast coconut in a non-stick skillet over low heat.

3. 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. 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. 5

   Bake for 30 minutes or until golden, puffed and still moist inside.