1 lb. crabmeat
2 tbsp. butter
2 tbsp. flour
1 c. milk, hot
3 egg yolks
1/2 c. mayonnaise
Salt and pepper to taste
Dash of cayenne
3 egg whites
1 tsp. paprika

Melt butter in saucepan and add flour; cook for 5 minutes. Gradually stir in milk and bring to a boil. Cool mixture. Beat in egg yolks, fold in mayonnaise and add crabmeat. Season to taste and add cayenne. Beat egg whites until stiff and fold in crab mixture. Place in greased souffle dish or in 4 individual casseroles. Dust with paprika and bake at 400 degrees until browned and puffed, about 25 minutes. Serves 4 generously.