Ease of Preparation: Complex.
Yield: 4 servings.
Ingredients:
3 tablespoons (45ml) unsalted butter
1 garlic clove, minced
1 teaspoon (5ml) minced fresh ginger
¼ teaspoon (2ml) ground nutmeg
½ teaspoon (3ml) ground allspice
½ teaspoon (3ml) chopped fresh thyme
1/8 teaspoon (0.5ml) salt
1/8 teaspoon (0.5ml) pepper
¼ cup (60ml) all-purpose flour
1 cup (240ml) milk
½ cup (120ml) coconut milk
4 egg yolks
¼ cup (60ml) dark rum
¾ cup (180ml) sweetened coconut flakes, toasted
1 lb. (450g) crab meat
5 egg whites
¼ teaspoon (2ml) cream of tartar
Method:
Preheat oven to 400 degrees.
In a medium size skillet, melt butter over medium heat.
Add garlic, ginger, nutmeg, all spice, thyme, salt and pepper.
Cook for 3-4 minutes.
Stir in flour and cook for 1-2 minutes.
Add milk and coconut milk, and stir well.
Cook for 3-4 minutes, or until mixture has thickened.
Remove from heat, and set aside to cool for 10 minutes.
Add egg yolks one at a time, and whisk in thoroughly.
Once egg yolks have been incorporated, add rum, and stir in toasted coconut flakes and crab meat.
In a separate medium-sized bowl, whisk the egg whites and cream of tartar together until they form stiff peaks.
Gently fold the egg white mixture into the crab mixture, keeping the final batter fluffy.
Lightly butter and flour the inside of the soufflé dishes.
Pour batter into soufflé dishes, leaving ½-inch space from the top.
Place soufflé dishes on a baking tray and put the tray into the hot oven.
Cook for 30 minutes, or until nicely puffed and golden brown on top.
Remove from oven and serve immediately.
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