Caribbean Crab Souffle Recipe

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Type: Caribbean Crab Souffle Free Cooking Recipe – Fish And Seafoods

Not bad!

Ingredients / Directions
1/2 cup(s) sweetened
flaked coconut
4 tablespoons unsalted butter
1/3 cup(s) celery tops
1 clove garlic
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 cup(s)s milk
4 egg yolks
1/2 pound crabmeat
6 egg whites
stiffly beaten
1/4 teaspoon fresh lemon juice Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup(s) souffle dish.
Toast coconut in a non-stick skillet over low heat.
In a medium skillet
melt butter over low heat and add the celery
curry powder
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.
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.
Bake for 30 minutes or until golden
puffed and still moist inside.

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