Caribbean Crab Souffle Recipe - Allrecipes.com
Caribbean Crab Souffle Recipe
  • READY IN ABOUT hrs

Caribbean Crab Souffle

Recipe by  

"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2003

I made this recipe with fresh crab and it was absolutely phenomenal! Don't be intimidated by the word 'souffle' in the title -- this is the first souffle I have ever made and it turned out beautifully.

 
Most Helpful Critical Review
Apr 03, 2012

This was more of a crab quiche. I did not care for it.

 
Sep 26, 2006

Loved it! I cut the recipe in half & I wasn't sure I had enough crab so I added a can of medium shrimp (rinsed). I also used lime juice instead of lemon. With the exception of the salt, I doubled the spices & increased the coconut a bit. Put it all in a 4 cup souffle & baked for 24 minutes. Hubby suggested that, next time, I bake it in individual dishes for a prettier presentation. I served it w/ baked pineapple slices w/ a brown sugar/butter glaze & a romaine salad w/ walnuts & raspberry vinaigrette. I had a bottle of sauvignon blanc open so that's what we had but because of the spiciness of the dish, I think a gewurztraminer would make a better pairing. Thansk Claire...this was very good!

 
Mar 22, 2008

I made this with imitation crabmeat, used curry sauce instead of powder. No matter - it was absolutely AMAZING and I cannot recommend trying this recipe enough! This was my first souffle, so I was a bit intimidated, but it raised perfectly and was stunning to see and taste. The best recipe I've come across on this site, hands down.

 
Sep 19, 2008

Fabulous! What a great combination of flavors. I brought this to a brunch and everyone asked for the recipe. Well written recipe for those scared to attempt a souffle. Do not change a thing !

 
Jan 18, 2003

The coconut brings out the sweetness of the crab meat, very tasty. It was gone as soon as it hit the table.

 
Mar 17, 2004

From a skeptic point of view,I'd have to say that this recipe was phenomenal. It was a bit messy combining all the ingredients together, but at the end all was forgotten once I savoured the delicious meal. So good that I didn't have to wash the dishes afterwards(LOL)

 
Feb 14, 2007

Absolutely divine! I made this for DH for Valentine's day, along with a wonderful ribeye for a little surf and turf, and it was exceptional! I may add some Old Bay next time, but it was good without it! Thanks for an excellent recipe!

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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