Exotic Caribbean Crab Souffle
Indulge in the flavors of the Caribbean with this spicy crab souffle infused with celery, coconut, thyme, and garlic.
Ingredients
| ½ | cup sweetened, flaked coconut |
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| 4 | tablespoons unsalted butter |
| ⅓ | cup celery tops |
| 1 | clove garlic, minced |
| ½ | teaspoon curry powder |
| ½ | teaspoon dried thyme |
| ½ | teaspoon red pepper flakes |
| ½ | teaspoon salt |
| ground black pepper to taste | |
| 3 | tablespoons unbleached all-purpose flour |
| 1 ¼ | cups milk |
| 4 | egg yolks |
| ½ | pound crabmeat |
| 6 | egg whites, stiffly beaten |
| ¼ | teaspoon fresh lemon juice |
Instructions
| 1. | Preheat the oven to 400 degrees F (200 degrees C) and generously butter an 8-cup souffle dish. |
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| 2. | In a non-stick skillet, gently toast the sweetened, flaked coconut over low heat. |
| 3. | In a medium skillet, melt the unsalted butter over low heat. Add the celery, garlic, curry powder, thyme, red pepper flakes, salt, and ground black pepper to taste. Cook for 3 minutes. Stir in the unbleached all-purpose flour until smooth for about 1 minute. Pour in the milk and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Set aside and allow to cool slightly. Gradually whisk the egg yolks one at a time into the sauce. Stir in the toasted coconut and crab meat. |
| 4. | In a medium bowl, using a mixer, beat the egg whites and fresh lemon juice until stiff but not dry. Gently stir in 1/4 of the whites into the crab mixture. Quickly and delicately fold in the remaining whites, being careful not to deflate the volume. Transfer the mixture to the prepared souffle dish and place it on a rack at the bottom of the oven. |
| 5. | Bake for 30 minutes or until the souffle is golden, puffed, and still moist inside. |
Published on Jul 18, 2024 by Luminița