How to make it

  • 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.

Reviews & Comments 6

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    " It was excellent "
    uk2nyc ate it and said...
    sounds delicious!! thanks
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    " It was excellent "
    gabrielle ate it and said...
    This is for brunch tomorrow!
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    " It was excellent "
    notyourmomma ate it and said...
    Stunning. Absolutely stunning.
    Was this review helpful? Yes Flag
  • borinda 6 years ago
    I'd be there, too, if I knew this was being served. It looks and sounds wonderful.
    Thanks for sharing the recipe and tradtion with us all.
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  • gingerlea 6 years ago
    YUMMY!!!!!!!!!!! Went over to Pinellas Park yesterday and had crab cakes and softshell crab. Then I almost ate the whole big bowl of whiskey bread pudding!!!!!!!!! Still was miserable this morning!!!!!!!!!
    Was this review helpful? Yes Flag
  • suvenyr 6 years ago
    Sounds fantastic!
    Was this review helpful? Yes Flag

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