Caribbean Crab Soufflé

Directions

1. 1. Preheat oven to 392 F/ 200 C / Gas mark 6. Butter a large soufflé dish.
2. 2. Toast coconut in a small frying pan over low heat.
3. 3. In a medium frying pan, melt butter over low heat and add the celery tops, garlic, curry powder, thyme, crushed chillies, 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.
4. 4. In medium bowl, beat egg whites and lemon juice with a 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 soufflé dish and place it on the bottom shelf of the oven.
5. 5. Bake for 30 minutes or until golden, puffed and still moist inside.