Caribbean Crab Souffle

23 Reviews

Prep: 35 min
Cook: 30 min
Ready In: 1 hr 5 min

“My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.” - by Esmee

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle 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 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.
Bake for 30 minutes or until golden, puffed and still moist inside.

Nutrition

Amount Per Serving (8 total)

Calories
174 cal
9%

Fat
10.5 g
16%

Carbs
7.7 g
2%

Based on a 2,000 calorie diet

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Reviews (23)

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Esmee

Jun. 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..." See more."

IMVINTAGE

Sep. 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 ..." See morespices & 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

Mar. 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..." See more 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."

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