Source: dLife

A rich and fluffy soufflé seasoned with curry, garlic, and thyme.

Servings

0.5 cup flaked unsweetened coconut
3 tbsp unsalted butter
0.33 cup fresh chopped celery
1 medium garlic cloves , minced
0.5 tsp curry powder
0.5 tsp ground thyme
0.5 tsp hot red pepper flakes
0.5 tsp salt
1 pinch black pepper , freshly ground
3 tbsp white whole wheat flour
1.25 cup whole milk
4 raw egg yolks
0.5 lb dungeoness crab meat
6 egg whites , stiffly beaten
0.25 tsp fresh lemon juice

1 Preheat oven to 400°F. Butter an 8 cup soufflé dish.
2 In non-stick skillet, over low heat, toast coconut, stirring frequently.
3 In medium skillet, melt butter over low heat. Add celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper.
4 Cook 3 minutes. Stir in flour until smooth for about 1 minute.
5 Increase heat to medium, add milk and cook, stirring constantly, until mixture comes to boil and thickens. Set aside.
6 Whisk egg yolks, one at a time, into sauce. Stir in coconut and crab meat.
7 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.
8 Quickly and gently fold in remaining whites. Transfer mixture to soufflé dish and place it on a rack at the bottom of the oven.
9 Bake for 30 to 45 minutes or until golden, puffed, and still moist inside.

This recipe is equally delicious made with lobster.