1 c. white sauce, cooled
2 eggs, separated
1/8 tsp. salt
1/2 tsp. onion juice (or cook chopped onion in sauce)
1/8 tsp. paprika
1/3 c. dry bread crumbs
1 can flaked crab (squeeze in paper to remove juice)

Beat egg whites until fluffy and firm. Beat egg yolk. Combine remaining ingredients, add egg yolk and sauce. Stir well. Fold in beaten egg white. Pour in buttered souffle dish.

NOTE: Souffle dish should be small (3 cup) size. Put dish in pan (1/2 height of dish) and pour warm water in pan. Remove dish and put pan and water in oven. Preheat oven to 350 degrees. When you have mixed souffle and put in dish, then place in hot pan of water in oven. Bake 50 minutes until brown on top. Serves 2 to 3 people. Good with salad and vegetables. Can also use tuna or salmon.