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Ingredients

• 30g desiccated coconut
• 60g unsalted butter
• 30g celery tops, finely chopped
• 1 clove garlic, crushed
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed chillies
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 3 tablespoons plain flour
• 1 1/4 cups low fat milk
• 4 egg yolks
• 250g crab meat, tinned or fresh
• 6 egg whites, stiffly beaten
• 1/4 teaspoon fresh lemon juice

Description

A Spicy Crab Souffle - It's Equally Delicious Made With Lobster. My Dad Always Made This For Us On Christmas Eve.

All Recipes Australia