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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Coconut and Crabmeat Souffle

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	181.4

Total Carbs	6.5 g

Dietary Fiber	1.3 g

Sugars	2.5 g

Total Fat	11.9 g

Saturated Fat	7.4 g

Unsaturated Fat	0.6 g

Potassium	74.0 mg

Protein	12.1 g

Sodium	321.2 mg

Dietary Exchanges 11.9 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Meat, 0.2 Milk, 0.2 Other Carbs, 0.1 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup flaked unsweetened coconut 3.0
3 tbsp unsalted butter 0.3333
0.3333 cup fresh chopped celery 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp curry powder 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp hot red pepper flakes 0.5
0 1/2 tsp salt 1.0
1 pinch black pepper 3.0
3 tbsp white whole wheat flour 1.25
1 1/4 cup whole milk 4.0
4 each raw egg yolks 0.5
0 1/2 lb dungeoness crab meat 6.0
6 each egg whites 0.25
0 1/4 tsp fresh lemon juice

Directions

Preheat oven to 400°F. Butter an 8 cup soufflé 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 soufflé 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.