Caribbean crab and curry soufflé recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 362 calories / serving
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caribbean crab and curry souffle (h)

Heat the oven to 180°C/350°F/Gas Mark 4.

Cut the butter in pieces in a saucepan and melt it gently over low heat. Stir in the flour to form a roux and cook for 2 minutes. Slowly pour the milk and stir until thickened. Remove from heat.

Drain and flake crab meat finely, removing any shell. Add the egg yolks, curry powder, salt and pepper. Whisk the egg whites until stiff with a pinch of salt and gently fold into the crab meat mixture. 

Butter four individual deep ramekins or soufflé moulds and tie nonstick baking paper to form a wall around the outside. Fill each mould ¾ full with the crab mixture. Bake for 20 minutes. Do not open the oven door once cooking starts or the soufflés will collapse.

Serve immediately garnished with green peppers and chili flakes.

  • Ingredients

  • 200g crab meat
  • 60g butter (30g butter for moulds)
  • 25g flour
  • 4 eggs, separated
  • 25ml milk
  • 2tbsp curry powder
  • salt
  • pepper
  • To garnish

  • 1tsp chilli flakes
  • 1 small green pepper, finely chopped
  • Energy 1500kj 362kcal 18%
  • Fat 28g 40%
  • Saturates 14g 69%
  • Sugars 1g 1%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 7.5g Protein 18.2g Fibre 3.1g


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