Caribbean Crab Souffle

Esmee Williams "My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster."

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

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.

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