Crab and Swiss card soufflé.
Mince one small shallot and a clove of garlic. Sauté for a couple of minutes in 2-3 tbsp of butter. Add finely chopped Swiss card, about a cup. Add half tsp each of dried thyme, curry powder, crushed red pepper and salt. Cook another couple of minutes until chard is cooked down and it all smells fragrant. Make your roux: add 3 tbsp of flour, one at a time, mixing well. Slowly add 1 and a quarter cups of milk, stirring constantly. Continue to stir until almost at a boil and thickened. Let cool. While its cooling toast half cup of dried coconut and separate your eggs. You want 6 egg whites and 4 yolks. (Save the other two yolks for a custard or an extra hearty scrambled egg). You can preheat your oven now, 400 degrees. When the roux is warm, but not hot, mix in your egg yolks, coconut, and 8 oz of crabmeat. Beat the egg whites until stiff. Mix a quarter of the egg whites into the crab mixture. Gently fold in the rest of the egg whites and transfer to a buttered soufflé dish. Bake at 400 for 30 minutes. Eat