caribbean-crab-souffle.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Caribbean Crab Souffle",
    "url": "http://allrecipes.com/recipe/21218/caribbean-crab-souffle/"
}