Description
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Ingredients
- 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.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 8