Crab Souffles

• 6 tbsp butter, melted
• 1/4 cup dried breadcrumbs
• 1/3 cup all-purpose flour
• 1/2 tsp mustard powder
• 1/2 cup milk
• 4 large eggs, separated
• 1 cup (4 oz) crabmeat
• 1/2 cup finely shredded cheddar cheese
• 2 tbsp chopped parsley
• 1 tsp finely grated lemon zest

1. Preheat oven to 400u0b0F. Brush six 8-oz ramekins with some of the melted butter. Sprinkle with breadcrumbs to coat, shaking out excess.
2. Combine remaining butter in a saucepan over high heat with flour and mustard; cook, stirring, 1 minute. Remove from heat.
3. Gradually blend in milk until smooth. Return to heat; cook, stirring, until mixture boils and thickens. Reduce heat to low; simmer 3 minutes. Allow to cool slightly.
4. Whisk egg yolks into sauce. Add crabmeat, cheese, parsley and zest; season to taste.
5. In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Using a large metal spoon, gently fold into crab mixture.
6. Spoon mixture evenly among ramekins; place on an baking sheet. Bake 15-20 minutes, until well risen and just set. Serve immediately.

butter, breadcrumbs, flour, mustard powder, milk, eggs, crabmeat, cheddar cheese, parsley, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/28080 (may not work)