A rich and fluffy soufflé seasoned with curry, garlic, and thyme.
Cook time: 30 Minutes
Prep time: 35 Minutes
Idle time:
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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
- Preheat oven to 400°F. With paper towel, rub 1 tablespoon of butter inside bottom and sides of 6-cup soufflé dish.
- In non-stick skillet, over medium-low heat, toast coconut, stirring frequently, until golden brown. Remove from heat and set aside.
- In large saucepan, melt remaining butter over low heat. Add celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper.
- Cook 3 minutes. Add flour, cook additional minute stirring constantly.
- Increase heat to medium, add milk and cook, stirring constantly, until mixture comes to boil and thickens. Set aside.
- Whisk egg yolks, one at a time, into sauce. Stir in coconut and crab meat.
- In medium bowl, with electric mixer, beat egg whites and lemon juice until stiff peaks form. Stir 1/4 of whites into crab mixture.
- Quickly and gently fold in remaining whites. Transfer mixture to soufflé dish and place it on rack at bottom of oven.
- Bake for 30 to 45 minutes until golden, puffed, and still moist inside.
Additional information
Nutrition Facts
Coconut and Crabmeat Soufflé Recipe
Amount Per Serving
Calories 184
% Daily Value*
Sodium 327mg
14%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Protein 12g
24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Coconut and Crabmeat Soufflé Recipe
Amount Per Serving
Calories 184
% Daily Value*
Sodium 327mg
14%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Protein 12g
24%
* Percent Daily Values are based on a 2000 calorie diet.
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