3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
1 c. milk
1 lb. crab meat (fresh)
1 (3 oz.) can chopped mushrooms, drained

In saucepan melt butter and blend in flour, salt, and a dash of pepper. Add milk, cook quickly, stirring constantly, until thickened and bubbly. Remove from heat. Beat egg yolks until thick and lemon- colored. Slowly add sauce mixture to egg yolks, stirring constantly. Stir in crab meat and mushrooms. Beat egg whites until stiff peaks form. Fold into crab mixture, turn into ungreased 1 quart souffle dish. Bake at 325 degrees until knife inserted comes out clean, 60 minutes. Serve immediately. Serves 4 or 5.