|Butter||3 Tablespoon (or margarine)|
|All purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Crab meat||7 1⁄2 Ounce, drained, finely flaked, and cartilage removed|
|Canned mushrooms||3 Ounce, chopped|
In saucepan melt butter; blend in flour, salt, and dash pepper.
Cook quickly, stirring constantly, till thickened and bubbly.
Remove from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add sauce mixture to egg yolks, stirring constantly.
Stir in crab meat and mushrooms.
Beat egg whites till stiff peaks form.
Fold into crab mixture.
Turn into un-greased 1-quart souffle dish.
Bake at 325Â° till knife inserted comes out clean, 60 minutes.