Caribbean Crab Souffle Recipe

Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.

Toast coconut in a non-stick skillet over low heat.

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. 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. 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.