Caribbean Crab Souffle

Caribbean Crab Souffle

23
Esmee Williams 192

"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 servings 174 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

23
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

This was more of a crab quiche. I did not care for it.

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...

Fabulous! What a great combination of flavors. I brought this to a brunch and everyone asked for the recipe. Well written recipe for those scared to attempt a souffle. Do not change a thing !

The coconut brings out the sweetness of the crab meat, very tasty. It was gone as soon as it hit the table.

From a skeptic point of view,I'd have to say that this recipe was phenomenal. It was a bit messy combining all the ingredients together, but at the end all was forgotten once I savoured the deli...

Absolutely divine! I made this for DH for Valentine's day, along with a wonderful ribeye for a little surf and turf, and it was exceptional! I may add some Old Bay next time, but it was good w...

REALLY GOOD!!! I loved it!!! My parents loved it and my boyfriend totally loved it!!

This was an amazing dish! I was very afraid at first because I was unsure of how it would turn out, but it ended up WAY above expectations! I did change a little bit by adding almost twice the a...