1/4 cup butter or margerine
1/2 tsp salt
3 eggs, separated
1/2 tsp salt
1 tsp chopped parsley
1/2 lb (1 cup) crab meat
1/4 cup flour
1 cup milk
1/2 cup mayonnaise
dash pepper
1 tsp paprika
Melt butter over low heat. Srir flour and salt into the butter to make a smooth paste. Add milk slowly, stirring until thick. Remove from heat and cool. Beat the egg whites until stiff, set aside. Beat egg yolks into the white sauce. Fold in mayonnaise. Stir in the rest of the ingredients. Gently fold in beaten egg whites. Pour into a 1 and 1/2 quart souffle dish. Bake for 25 minutes at 400 degrees or until brown and puffed. Serve immediately.