new years eve 2013 crab souffle

crab souffle
3 tablespoons butter
¼ cup flour
1½ teaspoons salt
1/2 cup milk
3 egg yolks, beaten
2 teaspoons grated onion

1 pound jumbo lump crab meat
3 egg whites, beaten

make the rue - melt the butter, and blend in the flour and seasonings.

add the milk gradually and cook until thick and smooth, stirring constantly.

temper the egg yolks -stir a bit the rue into the egg yolks and add them to the remaining sauce, stirring constantly.

add the onion and crab meat.

fold in the egg whites.

place in well-greased casserole dishes. 

bake in a moderate oven at 350 degrees for 1 hour or until the souffle is firm in the center. 

 Serve immediately. Serves 6.