Ingredients
8
8 servings
- •½ cup sweetened, flaked coconut
- •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
- Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup 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, 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 174
- Carbohydrate: 8g
- Fat: 11g
- Fiber: 1g
- Protein: 12g
- Sugar: 4g
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