|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Frozen shrimp||1 Can (10 oz), thawed|
|Eggs||4 , separated|
|Frozen king crab meat||18 Ounce (Three 6 Ounce Packages)|
|Cooked small shrimp||1⁄3 Pound|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Chopped chives||1 Tablespoon, chopped|
|Cherry tomatoes||1⁄2 Cup (8 tbs)|
|Sliced cucumbers||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery sticks||1⁄2 Cup (8 tbs)|
|Carrot sticks||1⁄2 Cup (8 tbs)|
Sprinkle gelatin into a medium-sized pan, pour in wine and let stand until gelatin softens.
Add clam juice and shrimp soup and heat until hot through.
Beat egg yolks until light and gradually stir in part of the hot soup mixture.
Return to the pan, and cook a few minutes, stirring constantly.
Cool, then chill until mixture starts to set.
Flake crab meat and reserve 1/2 cup for garnish.
Mix in remaining crab meat and shrimp (save a few for garnish).
Beat egg whites until stiff and fold in.
Whip cream until stiff and fold in.
Fold 8-inch strips of waxed paper into thirds lengthwise and place around six 3-inch individual souffle dishes making 1 1/2-inch collars; secure with paper clips.
Spoon in souffle mixture, letting it rise above the edge of the dishes 1 inch.
Chill until firm.