Ingredients for Sha's Caribbean Crab Souffle
- Sweetened Flaked Coconut
- Unsalted Butter
- Celery Top
- Garlic Clove
- 1 tablespoon curry powder
- Dried Thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- Ground Black Pepper
- Unbleached All Purpose Flour
- 2 cups milk
- 4 large egg yolks
- Crabmeat
- 4 large egg whites
- Fresh Lemon Juice
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How to Make Sha's Caribbean Crab Souffle
- Preheat oven to 400°F (200°C).
- Butter an 8-cup souffle dish.
- Toast 1/2 cup unsweetened shredded coconut in a non-stick skillet over low heat until lightly golden, stirring frequently.
- In a medium saucepan, melt 4 tablespoons butter over low heat. Add 2 stalks celery (finely chopped), 2 cloves garlic (minced), 1 tablespoon curry powder, 1 teaspoon thyme, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring occasionally.
- Stir in 4 tablespoons all-purpose flour until smooth (about 1 minute).
- Gradually whisk in 2 cups milk and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat and let cool slightly.
- Whisk in 4 large egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the toasted coconut and 1 1/2 cups lump crab meat (picked over for shells).
- In a clean, dry medium bowl, beat 4 large egg whites with 1 tablespoon lemon juice using a hand mixer or stand mixer until stiff, glossy peaks form.
- Gently fold 1/4 of the egg whites into the crab mixture to lighten it.
- Quickly and gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Transfer the batter to the prepared souffle dish.
- Place the souffle dish on a baking sheet and put it on the bottom rack of the preheated oven.
- Bake for 30-35 minutes, or until the souffle is golden brown, puffed, and still slightly moist in the center.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
35g
Carbs
2g
