3 tbsp. butter
3 tbsp. all purpose flour
3/4 c. milk
1/4 c. half and half
1/8 tsp. white pepper
1/2 tsp. salt
1/2 tsp. Dijon style mustard
1/4 tsp. prepared horseradish
4 lg. eggs, separated
1/2 c. (2 oz.) shredded Swiss cheese
6 oz. crabmeat, picked over
1/8 tsp. cream of tartar

Grease 4 (3 1/2 to 4 inch) souffle dishes (about 1 cup each). Melt butter in medium saucepan over medium heat. Stir in flour; cook until bubbly, stirring constantly. Gradually stir in milk and half and half; cook until thickened, stirring constantly. Stir in pepper, salt, mustard and horseradish. Remove from heat. Beat in egg yolks, one at a time. Stir in cheese until melted. Stir in crabmeat. Beat egg whites with cream of tartar in large bowl until stiff peaks form. Stir 1/4 of the egg whites into cheese mixture to lighten. Fold in remaining egg whites. Divide mixture among dishes. Bake in preheated 375 degree oven 25 to 30 minutes or until puffed and lightly browned on top. Serve immediately. Makes 4 appetizer servings.