1/2 cup sweetened, flaked coconut
4 tablespoons unsalted butter
1/3 cup celery tops
1 clove garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
ground black pepper to taste
3 tablespoons unbleached all-purpose flour
1 1/4 cups milk
4 egg yolks
1/2 pound crabmeat
6 egg whites, stiffly beaten
1/4 teaspoon fresh lemon juice
Set an oven at 200 ° C (400 ° F) to preheat. Grease an 8 cup
souffle dish with butter.
In a non-stick skillet, toast coconut over low heat.
Over low heat, melt butter in a medium skillet; add pepper, salt,
red pepper flakes, thyme, curry powder, garlic, and celery; cook
for around 3 minutes. Add flour and stir for about 1 minute, or
until smooth. Pour in milk; over medium heat, cook until the
mixture comes to a boil and thickens, stirring constantly. Put
aside and let cool slightly. Next, whisk the egg yolks into the
sauce, 1 at a time. Stir in crab meat and coconut.
Beat egg whites and lemon juice in a medium bowl using a mixer
until stiff (not dry). Then add 1/4 of the whites into the crab
mixture and stir. Fold in quickly and gently the leftover whites.
Don’t deflate the volume. Next, transfer the mixture to the souffle
dish and put it on a rack at the bottom of the oven.
Then bake for a half-hour, or until golden, puffed and the inside
is still moist.
Nutrition Information :
Calories: 174 calories;
Total Fat: 10.5
Total Carbohydrate: 7.7