Coconut and Crabmeat Soufflé Recipe

Ingredients

• 3 tbsp Unsalted Butter
• 1/2 cup flaked unsweetened coconut
• 1/3 cup fresh chopped celery
• 1 medium minced garlic clove
• 1/2 tsp Curry Powder
• 1/2 tsp ground thyme
• 1/2 tsp hot red pepper flakes
• 1/2 tsp salt
• 1 pinch Black Pepper
• 3 tbsp whole-wheat flour
• 1 1/4 cup Whole Milk
• 4 raw egg yolks
• 1/2 lb cooked crabmeat
• 6 Egg Whites
• 1/4 tsp Fresh Lemon Juice

Instructions

1. Preheat oven to 400°F. With paper towel, rub 1 tablespoon of butter inside bottom and sides of 6-cup soufflé dish.
2. In non-stick skillet, over medium-low heat, toast coconut, stirring frequently, until golden brown. Remove from heat and set aside.
3. In large saucepan, melt remaining butter over low heat. Add celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper.
4. Cook 3 minutes. Add flour, cook additional minute stirring constantly.
5. Increase heat to medium, add milk and cook, stirring constantly, until mixture comes to boil and thickens. Set aside.
6. Whisk egg yolks, one at a time, into sauce. Stir in coconut and crab meat.
7. In medium bowl, with electric mixer, beat egg whites and lemon juice until stiff peaks form. Stir 1/4 of whites into crab mixture.
8. Quickly and gently fold in remaining whites. Transfer mixture to soufflé dish and place it on rack at bottom of oven.
9. Bake for 30 to 45 minutes until golden, puffed, and still moist inside.

Additional information