Caribbean Crab Souffle

Caribbean Crab Souffle

23
Esmee Williams 143

"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."

Ingredients

1 h 5 m {{adjustedServings}} servings 174 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
  2. Toast coconut in a non-stick skillet over low heat.
  3. 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.
  4. 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.
  5. Bake for 30 minutes or until golden, puffed and still moist inside.
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Reviews

23
  1. 24 Ratings

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I made this recipe with fresh crab and it was absolutely phenomenal! Don't be intimidated by the word 'souffle' in the title -- this is the first souffle I have ever made and it turned out beaut...

Loved it! I cut the recipe in half & I wasn't sure I had enough crab so I added a can of medium shrimp (rinsed). I also used lime juice instead of lemon. With the exception of the salt, I double...

I made this with imitation crabmeat, used curry sauce instead of powder. No matter - it was absolutely AMAZING and I cannot recommend trying this recipe enough! This was my first souffle, so I...