Caribbean Crab Souffle Popular Recipes

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Friday, August 4, 2023

Caribbean Crab Souffle

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

Ingredients :

half of cup sweetened, flaked coconut
four tablespoons unsalted butter
1/three cup celery tops
1 clove garlic, minced
half teaspoon curry powder
half teaspoon dried thyme
half teaspoon purple pepper flakes
half of teaspoon salt
floor black pepper to taste
3 tablespoons unbleached all-purpose flour
1 1/4 cups milk
4 egg yolks
half pound crabmeat
6 egg whites, stiffly beaten
1/four teaspoon clean lemon juice

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H5M

Preheat oven to four hundred stages F (200 stages C). Butter a eight cup souffle dish.
Toast coconut in a non-stick skillet over low warmth.
In a medium skillet, melt butter over low warmth and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook dinner for 3 minutes. Stir in flour till clean for approximately 1 minute. Pour in milk and prepare dinner over medium heat, stirring continuously, until combination comes to a boil and thickens. Set aside and funky slightly. Whisk the egg yolks separately into the sauce. Stir in coconut and crab meat.
In medium bowl, beat egg whites and lemon juice with a mixer till stiff, but no longer dry. Stir 1/four of the whites into crab mixture. Quickly and lightly fold in the remaining whites. Do now not deflate the quantity. Transfer mixture to the souffle dish and region it on a rack at the bottom of the oven.
Bake for half-hour or until golden, puffed and still moist interior.

Notes :

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