Reviewed: Jul. 19, 2009

This was an amazing dish! I was very afraid at first because I was unsure of how it would turn out, but it ended up WAY above expectations! I did change a little bit by adding almost twice the amount of spices, so the flavor was great! My first souffle and I was very pleased with it

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clownfish

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Reviewed: Dec. 17, 2008

Good, but I expected more. With these expensive (crabmeat) and "exotic" (coconut) ingredients, and a fair share of spices, I supposed it would have quite a kick. Nevertheless, it tasted a little too bland for me. Interesting flavour, but seemed to lack something. Also, it was not very "filling". We ended up almost hungry, and a bit disappointed. The souffle part didn't rise very much, but this was because of a rookie mistake of mine - the recipe was not to blame.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: 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 !

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MOONGRAPHX

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: 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.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 28, 2008

I messed up the souffle part. But no need to fear, I used it as a dip with tortilla chips...still yummy.

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LISA

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Reviewed: Feb. 7, 2008

This was the first souffle I've attempted and I was quite pleased with the results. It wasn't nearly as difficult as I anticipated and my dinner guests thought it was delicious. :) I'd definitely make it again.

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hadew

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 20, 2008

This would have been a great recipe if it weren't for the coconut-- to me it did not belong-- the souffle itself was exceptional - next time I would add scalliion with the celery and maybe a littleshredded gouda instead of the hard coconut. Thanks.

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JAN

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 26, 2007

very good. this was so easy to make!! i used prepackaged, ready to eat lump crab meat (and added a little extra) it was even just as good leftover!

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apepper

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Reviewed: 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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KimsBistro

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: 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!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 18, 2006

This was fabulous! I even only had imitation crab and it STILL turned out good. I really impressed my family! I also increased the amount of spices.

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JenniBaker

Cooking Level: Beginning

Home Town: Steamboat Springs, Colorado, USA

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Reviewed: 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)

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BEAUTIFULONE

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Reviewed: Jul. 21, 2003

This was a quick and easy souffle. I ended up cooking mine about 40 minutes, but other than that made no changes. Next time I make it I think I will increase the coconut and the spices to give it a more powerful flavor.

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JL8MP31

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Reviewed: Dec. 2, 2002

This souffle turned out flat and not interesting at all. :(

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KASHMIRIGIRL

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: New York, New York, USA

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Reviewed: Feb. 18, 2002

REALLY GOOD!!! I loved it!!! My parents loved it and my boyfriend totally loved it!!

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NLWEBB

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Reviewed: Aug. 13, 2001

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

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LILPIXIE

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Reviewed: Jul. 1, 2001

Really easy, didn't have an egg beater but otherwise it was easy easy...and a crowd pleaser.

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MissPeep

Cooking Level: Expert

Living In: Joliet, Illinois, USA

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Reviewed: Dec. 21, 2000

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.

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