Coconut and Crabmeat Souffle Recipe

Coconut and Crabmeat Souffle Recipe Rating 0

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A rich and fluffy souffle seasoned with curry, garlic, and thyme. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Coconut and Crabmeat Souffle Recipe
  • Prep: 35 min. Cook: 30 min.
  • Yield: 8 Servings
    •
35 30 65

Ingredients

  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons unsalted butter
  • 1/3 cup chopped celery
  • 1 garlic clove, minced
  • 1/2 teaspoons curry powder
  • 1/2 teaspoons ground thyme
  • 1/2 teaspoons hot red pepper flakes
  • 1/2 teaspoons salt
  • Pinch freshly ground black pepper
  • 3 tablespoons white whole wheat flour
  • 1-1/4 cup whole milk
  • 4 egg yolks
  • 1/2 lb Dungeness crab meat
  • 6 egg whites, stiffly beaten
  • 1/4 teaspoons fresh lemon juice, ,

Directions

  • Preheat oven to 400°F. Butter an 8 cup souffle dish.
  • In non-stick skillet, over low heat, toast coconut, stirring frequently.
  • In medium skillet, melt butter over low heat. Add celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper.
  • Cook 3 minutes. Stir in flour until smooth for about 1 minute.
  • Increase heat to medium, add milk and cook, stirring constantly, until mixture comes to boil and thickens. Set aside.
  • Whisk egg yolks, one at a time, into sauce. Stir in coconut and crab meat.
  • In medium bowl, with electric mixer, beat egg whites and lemon juice until stiff, but not dry. Stir 1/4 of the whites into crab mixture.
  • Quickly and gently fold in remaining whites. Transfer mixture to souffle dish and place it on a rack at the bottom of the oven.
  • Bake for 30 to 45 minutes or until golden, puffed, and still moist inside.

Nutritional Facts 1 serving equals 181 calories, 12 g fat (7 g saturated fat), 321 mg sodium, 7 g carbohydrate, 12 g protein. Diabetic Exchanges: 1-3/4 fat, 3/4 lean meat, 1/4 starch, 1/4 meat, 1/4 milk.

Originally published as Coconut and Crabmeat Souffle Provided by dLife®

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