---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       Title: Crab Souffle
  Categories: Main dish, Seafood
       Yield: 4 servings
            Grated Parmesan cheese
       2 T  Minced shallots or scallions
       3 T  Butter
       3 T  Flour
       1 c  Scalded milk
     1/2 t  Salt
     1/8 t  Ground white pepper
       4    Egg yolks
     1/2 c  Grated Swiss cheese
     3/4 c  Flaked fresh crab meat
       5    Egg whites
            Pinch of cream tartar
     1/8 t  Salt
            Grated Parmesan cheese
   Preheat oven to 400 F. Butter a 6 cup souffle dish and dust with grated
   Parmesan cheese.  Cook shallots in butter for several minutes.  Stir in
   flour and cook for 2 minutes.  Remove from heat.  Gradually blend in milk,
   salt, and pepper.  Cook, stirring, until thick and smooth.  Remove from
   heat and cool slightly.  Beat in egg yolks, one at a time.  Add swiss
   cheese and cook, stirring, until blended.  Fole in crab meat.  Cool.  Beat
   egg whites until frothy.  Add cram of tartar and 1/8 tea salt.  Beat until
   stiff peaks form.  Gently fold into souffle base.  Pour the mixture into
   the prepared souffle dish and sprinkle the top with grated Parmesan
   cheese.  Place on the middle rack of the oven and immediately lower heat
   to 375 F.  Bake 30 to 35 minutes
   submitted marina
   Source San Francisco Alacarte Jr. League