Caribbean Crab Souffle Recipe

Name: Caribbean Crab Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup sweetened, flaked coconut, 4 tablespoons unsalted butter, 1/3 cup celery tops, 1 clove garlic, minced, and more.

Yes, Caribbean Crab Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Crab Souffle

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