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Shas Caribbean Crab Souffle

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Ingredients

Adjust Servings:
1/2 cup sweetened flaked coconut
4 tablespoons unsalted butter
1/3 cup celery top
1 garlic clove, minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/4 cups milk
4 egg yolks
1/2 lb crabmeat
6 egg whites, stiffly beaten
1/4 teaspoon fresh lemon juice

Nutritional information

176.5
Calories
103 g
Calories From Fat
11.5 g
Total Fat
7.1 g
Saturated Fat
115.5 mg
Cholesterol
465.2 mg
Sodium
7.2 g
Carbs
0.5 g
Dietary Fiber
2.8 g
Sugars
10.9 g
Protein
119g
Serving Size

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Shas Caribbean Crab Souffle

Features:
    Cuisine:

    This is a great tasting wondeful dish, super spices make it unique. Be aware it makes a lot too. Definately a keeper. Not hard if you know how to souffle.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Sha’s Caribbean Crab Souffle, This also came from my cookbook Yesterday, Today and Tomorrow Sharing the Taste of Time, that was published last year to benefit the local children’s hospital , This is a great tasting wondeful dish, super spices make it unique Be aware it makes a lot too Definately a keeper Not hard if you know how to souffle , This also came from my cookbook Yesterday, Today and Tomorrow Sharing the Taste of Time, that was published last year to benefit the local children’s hospital


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    Steps

    1
    Done

    Preheat Oven to 400f

    2
    Done

    Butter a 8 Cup Souffle Dish.

    3
    Done

    Toast Coconut in a Non-Stick Skillet Over Low Heat.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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