Crab Soufflé

Light and full of flavor, serve this tasty souffle with a big salad for a filling dinner.

Crab Soufflé
Prep time:
Cook time:
Total time:
Serves: 6
Light and full of flavor!
  • 2 Tbsp unsweetened, flaked coconut
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp celery tops, chopped
  • 1 clove garlic, minced
  • ½ tsp curry powder
  • ¼ tsp thyme
  • ¼ tsp chili powder
  • Pinch of salt
  • Black pepper to taste
  • White pepper to taste
  • 2¼ tsp GF flour mix
  • Pinch of xanthan gum
  • ⅓ cup milk or milk alternative
  • 1 egg yolk
  • 3 ounces canned crabmeat
  • 2 egg whites, stiffly beaten
  • ⅛ tsp lemon juice
  1. Toast coconut in a non-stick skillet over low heat. Set aside.
  2. Heat oil over low heat and add the celery, garlic, curry powder, thyme, chili powder, salt and pepper – cook for 3 minutes. Stir in flour and xanthan gum 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, in a medium bowl, and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
  3. In another medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir ¼ of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to an ungreased souffle/casserole dish and place it on a rack at the bottom of the oven. Bake for 10 minutes at 400°F or until golden, puffed and still moist inside.




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