Rating: 4.32 stars
27 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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

Recipe Summary test

prep:
35 mins
cook:
30 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

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  • 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 Facts

174 calories; protein 12.2g; carbohydrates 7.7g; fat 10.5g; cholesterol 142.3mg; sodium 332.1mg. Full Nutrition
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