3 tb Butter
4 tb Flour
1 1/4 c  Milk or Chicken stock
Salt & pepper to taste
1 c  Cleaned crabmeat
1 tb Sherry
6    Egg yolks
8    Egg whites
1/8 ts Cream of tartar
Pinch of salt
1/2    Green pepper, chopped
1/4 c  Parmesan cheese

Simmer green pepper 10 min., drain and immediately add cold water to
pan. This keeps pepper green and fresh. Melt butter, add flour, add milk
or chicken stock gradually.

Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste. Beat
egg whites with pinch of sald and cream of tartar until stiff. Fold sauce
into egg whites and fill prepared 6-cup souffle dish.

Dust surface of unbaked souffle with Parmesan cheese. Place in preheated
400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for 25 min. Serve
with Mornay Sauce. A tossed salad and hot French bread will complete the
meal.