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Recipe for :

Caribbean Crab Soufflé

This recipe comes from Recipes in The Mail and was submitted by Claire Beard.


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

  • Preheat oven to 400ºF (200ºC). Butter an eight cup soufflé 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 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.
  • Transfer mixture to the soufflé 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.

Serves 8