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1
Preheat oven to 375F.
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2
Butter a 1-1/2 quart souffle dish with 1 tablespoon of the butter.
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3
Melt the butter in saucepan over medium heat, then whisk in the flour.
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4
Gradually whisk in the cream, stirring constantly, until the sauce boils.
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5
Cook for an additional 30 seconds to cook flour.
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6
Remove from heat and stir in the mustard, Worcestershire sauce, hot sauce, salt and pepper.
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7
Mix well.
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8
Set aside.
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9
Whisk in the egg yolks, one by one.
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10
Flake the crabmeat into the sauce, using your fingers.
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11
Make sure to pick out any membrane as you go.
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12
Stir and adjust seasoning to taste.
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13
(You should go a bit heavier on the seasoning to counteract the blandness of the egg whites).
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14
In a very clean bowl, beat the egg whites until stiff.
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15
Gently fold 1/4 of the egg whites into the base.
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16
Then fold this mixture into the remaining egg whites as gently as possible.
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17
Pour the souffle mixture into the prepared dish.
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18
Smooth the top with a spatula.
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19
Run your thumb around the edge of the dish.
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20
At this point the souffle may be refrigerated up to two hours before baking.
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21
Bake about 20-25 minutes, until puffed and browned.
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22
Serve immediately.
