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Caribbean Crab Souffle

Reviewed: Oct. 3, 2010
This is a fantastic concept! I made some alterations to adhere to my special diet. I used 1/3 cup of rice milk (I made the recipe for 2), and I used Red Mill Gluten Free All Purpose Baking Flour, a dash of Xanthan Gum (Gluten substitute). I used fresh thyme instead of dried, and used much more curry and garlic. I also added white pepper and garlic pepper. I didn't have red pepper flakes, so I used chili powder. I used extra virgin olive oil instead of butter, and unsweetened coconut flakes instead of sweetened. I topped the dish off with some fresh grated pecorino cheese (an Italian cheese made from ewe's milk). It was fantastic! Because I used a smaller dish, it only took about 10 minutes in the oven. I will definitely try this dish again! Thanks!
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