Caribbean Crab Souffle
Ingredients
- 0.5 cup sweetened, flaked coconut
- 4 tablespoons unsalted butter
- 1/3 cup celery tops
- 1 clove garlic, minced
- 0.5 teaspoon curry powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- ground black pepper to taste
- 3 tablespoons unbleached all-purpose flour
- 1.25 cups milk
- 4 egg yolks
- 0.5 pound crabmeat
- 6 egg whites, stiffly beaten
- 0.25 teaspoon fresh lemon juice
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