Tropical Crab Soufflé

Ingredients 0/14

Step 1

Preheat your oven to 400°F (200°C) and butter an 8-cup soufflé dish to keep everything from sticking. While the oven warms up, toast the coconut in a non-stick skillet over low heat until it’s lightly golden and fragrant—just watch it so it doesn’t burn.

Step 2

Melt the butter in a medium skillet over low heat. Add the celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper, and let everything cook together for about 3 minutes to soften and blend the flavors. Stir in the flour and cook for another minute until it forms a smooth paste. Slowly pour in the milk, increasing the heat to medium, and keep stirring until the sauce thickens and comes to a gentle boil. Take it off the heat to cool slightly.

Step 3

Once the sauce has cooled a bit, whisk in the egg yolks one at a time until fully combined. Then fold in the toasted coconut and crab meat.

Step 4

In a separate bowl, beat the egg whites with the lemon juice until they hold stiff peaks but aren’t dry. Gently stir a quarter of the egg whites into the crab mixture to lighten it, then carefully fold in the rest, trying not to knock out too much air.

Step 5

Pour the mixture into your prepared dish and pop it onto the bottom rack of the oven. Bake for about 30 minutes until the soufflé is puffed up, golden on top, and still moist in the center. Serve right away and enjoy!