A gorgeous seafood souffle with a Caribbean twist. Serve as a starter to a special meal, or for a light lunch with a green salad.
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! - 15 Sep 2008
This was the first soufflé i've ever made and it turned out fantastically, absolutely gorgeous, simple to make and to cook. Thankyou so much for uploading this recipe, it's fantastic! A word of advice for anyone else if they're using an electric oven like me ~ Try not to open the oven door too often to check up on it, the heat can all rush out the door and cause your soufflé to sink if you check it on it too early or too many times. Trust your timings, took just over 40 minutes for mine to go golden - 11 Sep 2012
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. - 15 Sep 2008