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
  Directions:
  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
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