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1
Butter six 6-ounce or four 8-ounce ramekins and coat with bread crumbs, tapping out any excess.
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2
Set the prepared ramekins in a large shallow roasting pan.
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3
Melt the butter in a medium sauce-pan.
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4
Add the flour and whisk over moderate heat until bubbling, about 1 minute.
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5
Add the milk and 1/4 teaspoon of salt and whisk until the mixture boils and thickens.
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6
Remove the pan from the heat and whisk in the egg yolks, then whisk vigorously over moderate heat until the mixture boils again.
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7
Whisk in the lemon thyme.
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8
Transfer the souffle base to a large bowl, press a piece of plastic wrap directly on the surface and let cool.
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9
Preheat the oven to 375.
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10
Whisk the souffle base until smooth, then fold in the crabmeat.
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11
Season with salt and pepper.
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12
Beat the egg whites until they hold firm peaks.
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13
Stir one-third of the beaten whites into the base to lighten it, then fold in the remaining whites.
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14
Spoon the batter into the ramekins, filling them to within 1/2 inch of the rims.
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15
Wipe the rims clean.
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16
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
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17
Bake the souffles for 30 minutes, or until lightly browned.
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18
Serve immediately with the Chervil Butter Sauce.
