Preheat oven to 200 degrees C. Butter a large souffle dish.
Toast coconut in a small frying pan over low heat until pale golden.
In a medium frying pan, melt butter over low heat and add the celery tops, garlic, curry powder, thyme, chilli 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.
In medium bowl, beat egg whites and lemon juice with an electric 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 the bottom shelf of the oven.
Bake for 30 minutes or until golden, puffed and still moist inside.
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