1 lb. crab meat
3 tbsp. butter or other fat
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. powdered mustard
1 c. milk
3 egg yolks, beaten
2 tbsp. chopped parsley
2 tsp. grated onion
1 tbsp. lemon juice
3 egg whites, beaten

Remove any shell or cartilage from crab meat. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley, onion, lemon juice, and crab meat. Fold in egg white.

Place in a well-greased 1 1/2 quart casserole. Place casserole in a pan of hot water. Bake in a moderate 350 degree oven for 1 hour or until souffle is firm in the center. Serve immediately.

Serves 6.