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Caribbean Crab Souffle

SUBMITTED BY: Esmee PHOTO BY: JenniBaker

"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."
RECIPE RATING:
The reviewer gave this recipe 16 stars. This recipe average a 4.5 star rating.
Read Reviews (15)
PREP TIME  35 Min
COOK TIME  30 Min
READY IN  1 Hr 5 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup sweetened, flaked coconut
  • 4 tablespoons unsalted butter
  • 1/3 cup celery tops
  • 1 clove garlic, minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 tablespoons unbleached all-purpose flour
  • 1 1/4 cups milk
  • 4 egg yolks
  • 1/2 pound crabmeat
  • 6 egg whites, stiffly beaten
  • 1/4 teaspoon fresh lemon juice

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2003 by Esmee
I made this recipe with fresh crab and it was absolutely phenomenal! Don't be intimidated by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2006 by IMVINTAGE
Loved it! I cut the recipe in half & I wasn't sure I had enough crab so I added a can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by LILPIXIE
The coconut brings out the sweetness of the crab meat, very tasty. It was gone as soon as it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2007 by KimsBistro
Absolutely divine! I made this for DH for Valentine's day, along with a wonderful ribeye for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by MHCOUGHLEN
Really easy, didn't have an egg beater but otherwise it was easy easy...and a crowd pleaser. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by NLWEBB
REALLY GOOD!!! I loved it!!! My parents loved it and my boyfriend totally loved it!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Jennifer
I made this with imitation crabmeat, used curry sauce instead of powder. No matter - it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by LISA
I messed up the souffle part. But no need to fear, I used it as a dip with tortilla... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2004 by BEAUTIFULONE
From a skeptic point of view,I'd have to say that this recipe was phenomenal. It was a bit... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by KASHMIRIGIRL