Crab Souffle

🧂 Ingredients

1 Use 1/2 oz (15 g) butter to grease a 2 pint ( 1.2 litre) souffle dish. Sprinkle
with the Parmesan cheese.
2 Melt remaining butter in a pan, add flour and cook gently for 2 minutes,
stirring occasionally.
3 Remove from heat, add milk and beat vigorously, until smooth. Cook for 1 minute,
stirring. Cool slightly.
4 Beat in egg yolks, add crab meat, cheese and seasoning.
5 Whisk egg whites until stiff, stir a quarter of the whites into the crab
mixture, then fold in the remainder with a metal spoon.
6 Pour into a souffle dish, run a knife around the dish, 1 inch (2.5 cm) from the
edge.
7 Cook in a hot oven Mark 6 (200°C) 400°F for 25 to 30 minutes until well risen
and golden brown.
8 Serve immediately.