1. Preheat oven to 400°F 2. Butter a 8 cup souffle dish. 3. Toast coconut in a non-stick skillet over low heat. 4. In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, 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. 5. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat. 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. 6. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven. Bake for 30 minutes or until golden, puffed and still moist inside. ---------------------------------------------------------------------------
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