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Caribbean Crab Souffle

Rated as 4.3 out of 5 Stars

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

1 h 5 m servings 174 cals
Original recipe yields 8 servings

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.

Nutrition Facts


Per Serving: 174 calories; 10.5 g fat; 7.7 g carbohydrates; 12.2 g protein; 142 mg cholesterol; 332 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 review

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

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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...

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...