Caribbean Crab Souffle - All Recipes World

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Caribbean Crab Souffle

Category

Fish And Seafoods

Contributor

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Ingredients

1/2 cup sweetened, flaked coconut
4 tablespoons unsalted butter
1/3 cup celery tops
1 clove garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
ground black pepper to taste
3 tablespoons unbleached all-purpose flour
1 1/4 cups milk
4 egg yolks
1/2 pound crabmeat
6 egg whites, stiffly beaten
1/4 teaspoon fresh lemon juice

Procedures

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.

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<h1>Caribbean Crab Souffle</h1>
 Ingredients :
 1/2 cup sweetened, flaked coconut 
4 tablespoons unsalted butter 
1/3 cup celery tops 
1 clove garlic, minced 
1/2 teaspoon curry powder 
1/2 teaspoon dried thyme 
1/2 teaspoon red pepper flakes 
1/2 teaspoon salt 
ground black pepper to taste 
3 tablespoons unbleached all-purpose flour 
1 1/4 cups milk 
4 egg yolks 
1/2 pound crabmeat 
6 egg whites, stiffly beaten 
1/4 teaspoon fresh lemon juice <hr hieght="1">
 Procudures
 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. 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

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