For an even richer flavor, use brown butter in the base. Ensure the crabmeat is well-drained to prevent a soggy souffle. Serve immediately as souffles deflate quickly. A side of lightly dressed greens complements the richness beautifully. Lobster can be substituted for the crab.
Caribbean Crab Souffle
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PREP TIME35 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS81
Transport yourself to the islands with this ethereal crab souffle, a symphony of sweet coconut, savory crab, and fragrant spices. Perfect for an elegant brunch or a show-stopping appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol142 mg
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Fiber1 g
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Protein12 g
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Saturated Fat6 g
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Sodium332 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Generously butter an 8-cup souffle dish. (5 minutes)
02
StepToast coconut in a dry non-stick skillet over low heat, stirring frequently, until golden brown and fragrant. Set aside. (5-7 minutes)
03
StepIn a medium skillet, melt butter over low heat. Add the celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper. Cook, stirring, until fragrant, about 3 minutes. Stir in flour and cook for 1 minute, until smooth. Gradually whisk in milk, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let cool slightly. (10 minutes)
04
StepWhisk the egg yolks one at a time into the sauce until fully incorporated. Stir in the toasted coconut and crabmeat. (5 minutes)
05
StepIn a clean, dry medium bowl, beat egg whites with lemon juice using an electric mixer until stiff, but not dry, peaks form. (5 minutes)
06
StepGently fold 1/4 of the beaten egg whites into the crab mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the volume. (5 minutes)
07
StepTransfer the mixture to the prepared souffle dish and place it on a rack in the bottom third of the oven.
08
StepBake for 30 minutes, or until golden brown, puffed, and still slightly moist in the center. Serve immediately.
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Nayeli Beier
May 28, 2025I found that toasting the coconut really elevated the flavor.
Mafalda Medhurst
Mar 13, 2025This recipe is a keeper!
Maeve Treutel
Mar 5, 2025I recommend using high-quality crabmeat for the best results.
Ellis Prosacco
Mar 1, 2025I substituted lobster for the crab, and it was absolutely amazing!
Boyd Haley
Feb 26, 2025This souffle was the star of our Christmas dinner! Everyone raved about it.
Kole Lang
Jan 4, 2025The curry powder adds a lovely warmth to the dish.
Filiberto Stracke
Oct 29, 2024My souffle deflated a bit after baking. What did I do wrong?
Monty Ankunding
Sep 2, 2024A tip: I added a pinch of cayenne pepper for an extra kick!