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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster. Ingredients:
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 |
Directions:
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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