Crab Meat Soufflé

• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 4 eggs, separated
• 3/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon red pepper
• 1 pound lump or flake crab meat, drained
• 2 teaspoons lime juice
• 1/4 teaspoon cream of tartar

1. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Set aside.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot white sauce mixture into yolks; add to remaining hot white sauce, stirring well. Stir in mustard, salt, and pepper.
3. Combine crab meat and lime juice; stir crab meat mixture into white sauce.
4. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating until egg whites are stiff but not dry. Gently fold into hot crab meat mixture.
5. Butter the bottom of a 1 1/2- quart souffle dish; pour crab meat mixture into dish. Place dish in a large pan; add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 1 hour and 15 minutes or until puffed and golden brown. Serve hot.

butter, allpurpose, eggs, dry mustard, salt, red pepper, lump, lime juice, cream of tartar

Taken from www.myrecipes.com/recipe/crab-meat-souffl (may not work)