A spicy crab souffle which is not hard to make. It's just as lovely if you use lobster. A great special occasion dish.
Used different ingredients. Loved it! I cut the recipe in half & I wasn't sure I had enough crab so I added a tin of prawns (rinsed). I also used lime juice instead of lemon. With the exception of the salt, I doubled the spices & increased the coconut a bit. Hubby suggested that, next time, I bake it in individual dishes for a prettier presentation. I had a bottle of sauvignon blanc open so that's what we had but because of the spiciness of the dish, I think a gewurztraminer would make a better pairing. Thansk Claire...this was very good! - 29 Sep 2008
I made this recipe with fresh crab and it was absolutely phenomenal! Don't be intimidated by the word 'souffle' in the title -- this is the first souffle I have ever made and it turned out beautifully. - 29 Sep 2008
The coconut brings out the sweetness of the crab meat, very tasty. It was gone as soon as it hit the table. - 29 Sep 2008