Caribbean Crab Souffle

• 1/2 cup sweetened, flaked coconut
• 4 tablespoons unsalted butter
• 1/3 cup celery tops
• 1 clove garlic, minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• ground black pepper to taste
• 3 tablespoons unbleached all-purpose flour
• 1 1/4 cups milk
• 4 egg yolks
• 1/2 pound crabmeat
• 6 egg whites, stiffly beaten
• 1/4 teaspoon fresh lemon juice

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. Toast coconut in a non-stick skillet over low heat.
3. In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour 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 and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. In 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 the souffle dish and place it on a rack at the bottom of the oven.
5. Bake for 30 minutes or until golden, puffed and still moist inside.

coconut, unsalted butter, celery tops, clove garlic, curry powder, thyme, red pepper, salt, ground black pepper, flour, milk, egg yolks, crabmeat, egg whites, lemon juice

Taken from www.allrecipes.com/recipe/21218/caribbean-crab-souffle/ (may not work)