Souffles are a divine way to start a dinner party - and they're easier to make than you might think, too. This coconut and curried crab souffle is made with dessicated coconut, garlic, chilli, curry powder and crab meat - delicious served with warm bread and fresh salad.
- 4 egg yolks plus 6 egg whites
- 225g crab meat, tinned or fresh, picked over for bones and shell
- 280ml milk
- 3 tbsp. plain flour
- Salt and black pepper
- 1/2 tsp. each curry powder, crushed dried chillies and thyme
- 1 garlic clove
- 30g celery
- 60g butter
- 30g dessicated coconut
Preheat the oven to 200C. Butter a large souffle dish or baking dish, and toast the coconut in a non-stick frying pan until golden.
Mince the garlic and finely chop the celery. Melt butter in a large frying pan and add the celery and garlic. Fry for 5 minutes, then add the curry powder, chillies and thyme with a pinch of salt and pepper and fry until fragrant. Stir in the flour and cook until smooth, for about 1-2 minutes.
Gradually stir in the milk and cook, stirring constantly, until boiling and the mixture thickened. Cool slightly then stir in the egg yolks one at a time. Fold in the coconut and crab.
Whisk the egg whites until stiff peaks form. Fold in 1/4 of the egg whites, then carefully fold in the remaining whites. Pour into the souffle bowl, level the top, run your thumb around the edge and bake for 30 minutes or until puffed and golden.