Crab Soufflé with a Caribbean Twist

Ingredients

• ½ cup sweetened, flaked coconut
• 4 tablespoons unsalted butter
• 1 clove garlic, minced
• ½ teaspoon curry powder
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ground black pepper to taste
• 3 tablespoons unbleached all-purpose flour
• 1 ¼ cups milk
• 4 egg yolks
• ½ pound crabmeat
• 6 egg whites, stiffly beaten
• ¼ teaspoon fresh lemon juice

Step 1

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

Step 2

Melt butter in a medium skillet over low heat, then add the celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper. Let everything cook gently for about 3 minutes to blend the flavors. Stir in the flour and cook for another minute until smooth. Slowly pour in the milk, raising the heat to medium, and keep stirring until the sauce thickens and comes to a boil. Take it off the heat and let it cool just a bit.

Step 3

Once the sauce has cooled slightly, whisk in the egg yolks one at a time until fully incorporated. Then fold in the toasted coconut and crab meat. In a separate bowl, beat the egg whites with a little lemon juice until they hold stiff peaks but aren’t dry. Stir about a quarter of the egg whites into the crab mixture to lighten it, then gently fold in the remaining whites carefully so you don’t lose the airiness.

Step 4

Pour the mixture into your prepared soufflé dish and set it on the bottom rack of the oven. Bake for around 30 minutes, until it’s puffed up, golden on top, and still moist inside. Serve immediately for the best texture and flavor.