Caribbean Crab Souffle

Caribbean Crab Souffle

23
Esmee Williams 121

"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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Esmee Williams
6/25/2003

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 beautifully.

IMVINTAGE
9/26/2006

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 doubled the spices & increased the coconut a bit. Put it all in a 4 cup souffle & baked for 24 minutes. Hubby suggested that, next time, I bake it in individual dishes for a prettier presentation. I served it w/ baked pineapple slices w/ a brown sugar/butter glaze & a romaine salad w/ walnuts & raspberry vinaigrette. I had a bottle of sauvignon blanc open so that's what we had but because of the spiciness of the dish, I think a gewurztraminer would make a better pairing. Thansk Claire...this was very good!

Jennifer
3/22/2008

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 was a bit intimidated, but it raised perfectly and was stunning to see and taste. The best recipe I've come across on this site, hands down.