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Coconut and Crabmeat Souffle
Source: dLife

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

Prep Time: 35 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
2 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1/2 Starch , 1 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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0 1/2 cup  flaked unsweetened coconut
3 tbsp  unsalted butter
0.3333 cup  fresh chopped celery
1 each  medium garlic cloves
0 1/2 tsp  curry powder
0 1/2 tsp  ground thyme
0 1/2 tsp  hot red pepper flakes
0 1/2 tsp  salt
1 pinch  black pepper
3 tbsp  white whole wheat flour
1 1/4 cup  whole milk
4 each  raw egg yolks
0 1/2 lb  dungeoness crab meat
6 each  egg whites
0 1/4 tsp  fresh lemon juice
  1. Preheat oven to 400°F. With paper towel, rub 1 tablespoon of butter inside bottom and sides of soufflé dish.
  2. In non-stick skillet, over medium-low heat, toast coconut, stirring frequently, until golden brown. Remove from heat and set aside.
  3. In large saucepan, melt remaining butter over low heat. Add celery, garlic, curry powder, thyme, red pepper flakes, salt, and pepper.
  4. Cook 3 minutes. Add flour, cook additional minute stirring constantly.
  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 peaks form. Stir 1/4 of whites into crab mixture.
  8. Quickly and gently fold in remaining whites. Transfer mixture to soufflé dish and place it on rack at bottom of oven.
  9. Bake for 30 to 45 minutes until golden, puffed, and still moist inside.

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