1/8 c. butter
1/4 c. flour
1 c. milk
2 egg yolks
1/4 tsp. salt
Dash ground red pepper
1 tsp. snipped olives
2 egg whites
1/8 tsp. cream of tartar
1/6 c. grated Parmesan cheese

CRABMEAT FILLING:

2 green onions, finely chopped
1 tbsp. butter
1 pkg. (6 oz.) frozen crabmeat thawed, drained & flaked
Or 1 can (6 oz.) drained & cartilage removed
1 1/2 oz. (1/2 pkg.) cream cheese, softened
1/6 c. half & half
1 tbsp. snipped parsley
Dash of red pepper sauce
Salt & pepper

Grease jelly roll pan, 8 x 8 x 1 inch. Line bottom with waxed paper, grease lightly and flour. Heat butter over medium heat, until melted.

Remove from heat and stir in flour. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks one at a time. Stir in salt, red pepper and chives. Cool at room temperature, stirring occasionally. Cover mixture to prevent formation of film.

Heat oven to 350 degrees. Beat egg whites, cream of tartar in large mixer bowl until stiff, but not dry. Stir about 1/8 of egg whites into egg yolk mixture. Gently fold egg yolks mixture and cheese into remaining egg whites. Pour into pan. Bake until puffed and golden brown, about 30-40 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooling rack, spread souffle with crabmeat filling. Roll up from narrow end. Cut into 1 1/4 inch slices.

For Crabmeat Filling: Cook and stir green onions in butter until tender. Stir in remaining ingredients. Heat until hot.