Prep 30 mins
Cook 35 mins
This also came from my cookbook Yesterday, Today and Tomorrow...Sharing the Taste of Time, that was published last year to benefit the local children's hospital.
- 1⁄2 cup sweetened flaked coconut
- 4 tablespoons unsalted butter
- 1⁄3 cup celery top
- 1 garlic clove, minced
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- ground black pepper
- 3 tablespoons unbleached all-purpose flour
- 1 1⁄4 cups milk
- 4 egg yolks
- 1⁄2 lb crabmeat
- 6 egg whites, stiffly beaten
- 1⁄4 teaspoon fresh lemon juice
- Preheat oven to 400°F
- 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.
This is a great tasting wondeful dish, super spices make it unique. Be aware it makes a lot too. Definately a keeper. Not hard if you know how to souffle.