Caribbean Seafood Souffle
From lillyann 16 years ago
- 30 minutes to make
- Serves 8
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
Ingredients
- 1/2 cup sweetened, flaked coconut shopping list
- 4 tablespoons unsalted butter shopping list
- 1/3 cup celery tops shopping list
- 1 clove garlic, minced shopping list
- 1/2 teaspoon curry powder shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 1/2 teaspoon salt shopping list
- ground black pepper to taste shopping list
- 3 tablespoons unbleached all-purpose flour shopping list
- 1 1/4 cups milk shopping list
- 4 egg yolks shopping list
- 1/2 pound crabmeat shopping list
- 6 egg whites, stiffly beaten shopping list
- 1/4 teaspoon fresh lemon juice shopping list
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.
The Rating
Reviewed by 6 people-
Stunning. Absolutely stunning.
notyourmomma
in South St. Petersburg loved it
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This is for brunch tomorrow!
gabrielle
in Austin loved it
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sounds delicious!! thanks
uk2nyc
in West Hollywood loved it
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