Crab Soufflé

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

Crab Soufflé

Kristen Lovell
Light and full of flavor!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6


  • 2 Tbsp unsweetened flaked coconut
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp celery tops chopped
  • 1 clove garlic minced
  • 1/2 tsp curry powder
  • 1/4 tsp thyme
  • 1/4 tsp chili powder
  • Pinch of salt
  • Black pepper to taste
  • White pepper to taste
  • 2 1/4 tsp GF flour mix
  • Pinch of xanthan gum
  • 1/3 cup milk or milk alternative
  • 1 egg yolk
  • 3 ounces canned crabmeat
  • 2 egg whites stiffly beaten
  • 1/8 tsp lemon juice


  • Toast coconut in a non-stick skillet over low heat. Set aside.
  • 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.
  • In another 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 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.
Tried this recipe?Let us know how it was!
See also
Whitefish With Tangelo Curry Sauce



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