A deliciously different take on crab, using coconut to make a creamy Caribbean style soufflé. Stands up brilliantly as a meal on its own, or try dipping some warm crusty bread into it.
- 280ml semi-skimmed milk
- 225g crab meat
- 6 egg whites, beaten stiffly
- 4 egg yolks
- 60g unsalted butter
- 30g celery, chopped
- 30g desiccated coconut
- 1 garlic clove, minced
- 3 tbsp. plain flour
- ½ tsp. curry powder
- ½ tsp. dried thyme
- ½ tsp. crushed chillies
- Pinch of salt
- Ground black pepper to taste
- ¼ tsp. lemon juice
Preheat the oven to 200C/gas mark 6. Butter a large soufflé oven dish.
Toast the coconut over a medium heat in a dry frying pan and then leave to one side.
Heat the butter over a low heat and add the garlic, celery, curry powder, chillies, thyme and salt and pepper. Cook out for about three minutes. Add in the flour, stirring until smooth – this will take about one minute.
Pour in the milk and stir constantly, until the mixture comes to a boil and starts to thicken up.
Whisk the egg yolks into the mixture, making sure each one is fully combined before you add the next.
Stir in the coconut and crab.
Beat the egg whites with the lemon juice until stiff. Fold about ¼ of the egg whites into the crab mixture to loosen it, and then gently and quickly fold the rest of the egg whites in.
Transfer the mixture to your oven dish and then bake in the oven for about 30 minutes or until golden brown.