recipe comes from Recipes in The Mail
and was submitted by Claire Beard.
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
oven to 400ºF (200ºC). Butter an eight
cup soufflé dish.
coconut in a non-stick skillet over low heat.
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.
the egg yolks one at a time into the sauce.
Stir in coconut and crab meat.
a 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.
mixture to the soufflé dish and place
it on a rack at the bottom of the oven.
for 30 minutes or until golden, puffed and still